| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Tex-Mex |
Soups, Beans, Tex-mex, Meats, Low-fat |
4 |
Servings |
INGREDIENTS
|
|
;-ann miner, (yxhv46a)— |
| 1 |
lg |
Onion; chop fine |
| 1 |
cl |
Garlic; chop fine |
| 1 |
lg |
Carrot; chop coarse |
| 1 |
ts |
Ground cumin |
| 4 |
oz |
Turkey sausage or ham; chop coarse |
| 32 |
oz |
Cn black beans; drain, rinse |
| 28 |
oz |
Chicken broth |
| 1 |
c |
Frozen corn |
| 1/2 |
c |
Instant brown rice; uncooked |
| 1 |
c |
Water |
| 1 |
tb |
Lime juice |
| 1/2 |
c |
Salsa or picante sauce |
INSTRUCTIONS
Spray medium nonstick saucepan with PAM. Cook onion, garlic, carrot, cumin
(adding a small amount of chicken broth if needed) for 3 minutes. Add
sausage/ham; cook 1 minute. Place 1/2 the beans, and 1/2 c. chicken broth
in a blender or food processor. Whirl until pureed. Add this to saucepan
with remaining broth and beans, plus the corn, rice, and water. Bring to
boiling; reduce heat to medium-low and simmer 10 minutes. Stir in lime
juice and salsa/picante sauce. Boil 1 minute and serve. about 7 g. fat for
one-fourth of the recipe (a hearty serving).
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 5,
1998
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