| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Vegetarian | Beans and l, Rices and g, Vegetarian | 6 | servings |
INGREDIENTS
| 15 | oz | Vegetarian chili; Health Valley |
| 4 | oz | Chopped green chiles; drained |
| 1 3/4 | c | Instant brown rice; Shaw's Brand |
| 1 | ts | Chili powder |
| 14 1/2 | oz | Fat-free chicken broth |
| 14 1/2 | oz | Canned black beans; Progresso, drained and rinsed |
| 14 1/2 | oz | Stewed tomatoes |
| 1/2 | c | Salsa Bobo; * see note |
INSTRUCTIONS
This is a salsa from D. L. Jardine's Combine all ingredients and cook 10 minutes. Cover and let stand for 5 minutes. Submitted by: Judy Demshar PER SERVING: CALORIES 242 FAT 5.7g SATURATED FAT 0.08g SODIUM 960mg CARBOHYDRATE 36g PROTEIN 13g CHOLESTEROL 0mg FIBER 9.9g Exchange: 2 lean meat, 2 carbohydrate (2 starch, 1 vegetable) Margaret's Tips * To reduce sodium, use a lower sodium vegetarian chili such as Health Valley. Health Valley brand vegetarian chili will reduce the sodium per serving to 460 mg. Per serving: 229 Calories; 2g Fat (6% calories from fat); 14g Protein; 45g Carbohydrate; 0mg Cholesterol; 849mg Sodium Recipe by: HEART HEALTHY RECIPES by Waukesha Memorial Hospital Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Apr 25, 1999, converted by MM_Buster v2.0l.
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