CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains, Vegetables | 1 | Servings |
INGREDIENTS
1 1/2 | c | Uncooked long grain brown |
rice | ||
1 | 16 oz diced tomatoes | |
including juice | ||
1 | Kidney beans, rinsed | |
1 | Green peppers, chopped up | |
to 2 | ||
1 | Onion, chopped | |
1 | t | Cumin, up to 2 |
1 | t | Basil |
4 | Cloves garlic, minced up to | |
1 | t | Worchestershire sauce |
3 | c | Vegetable broth |
Tabasco sauce to taste |
INSTRUCTIONS
6 Put everything into a large saucepan, cover, and cook until rice is tender, about 40-45 minutes. Leftovers taste good topped with your favorite salsa and rolled up into a WW tortilla. Add letuce and tomato if you wish. Posted to fatfree digest V97 #141 by JBennicoff@aol.com on Jul 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 4662
Calories From Fat: 2106
Total Fat: 234.4g
Cholesterol: 643.4mg
Sodium: 6839.1mg
Potassium: 4819.6mg
Carbohydrates: 434g
Fiber: 62.5g
Sugar: 25.3g
Protein: 225.4g