Red Rice And Beans
| 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
A Message from our Provider:
“Jesus: The half has never been told”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
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