| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Mexican |
Beans, Beef, Rice |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Water |
| 1 1/2 |
c |
Converted long grain rice; uncooked |
| 3/4 |
ts |
Salt |
| 2 |
c |
QUICK-AND-EASY CHILI |
| 1 1/2 |
c |
Frozen broccoli; thawed |
| 1 |
cn |
Whole kernel corn; 15 1/4 ounces |
| 1/2 |
c |
Low-fat sour cream; optional |
| 1/4 |
c |
Red onion; chopped/optional |
INSTRUCTIONS
1. Bring water to a boil in a 3 to 4 quart pot. Add rice and salt, reduce
heat, cover and simmer 20 minutes. Remove from heat and let stand covered 5
minutes or until water is absorbed.
2. Add chili, broccoli and corn. Stir to mix well.
Cal: 525 Pro: 19g Carbs: 94g Fat: 9g Sod: 999mg
Recipe by: Woman's Day
Posted to brand-name-recipes by "JoAnne Critten" <mcritten@wanweb.net> on
Mar 27, 1998
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