| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Veg10 |
4 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Vegetable Broth Or Water |
| 2 |
c |
Instant Brown Rice |
| 1/4 |
c |
Minced Onion |
| 1 |
tb |
Butter Or Margarine |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground Coriander |
| 4 |
c |
Or 1-15 Oz Can Kidney; Pinto Or Pink |
|
|
; Beans, drained |
| 1/2 |
c |
Canned Or Frozen Corn |
| 1 |
c |
Salsa |
| 3/4 |
c |
Shredded Monterey Jack Cheese |
INSTRUCTIONS
Bring the stock to a boil in a large saucepan over medium-high heat. Stir
in rice, onion, butter, salt and coriander and return to boil. Reduce heat,
cover and simmer 10 minutes or until the water is absorbed.
Stir the beans, corn and salsa into the rice. Cover and steam an additional
2 to 3 minutes, or until heated through. Turn rice mixture into a 13 X 9
inch shallow casserole dish, spreading evenly without packing. Sprinkle
with cheese and place under broiler until the cheese is melted.
Per serving: 127 Calories (kcal); 9g Total Fat; (65% calories from fat); 6g
Protein; 5g Carbohydrate; 27mg Cholesterol; 691mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Recipe by: Susan Sassaman Claessens
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