| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Water |
| 1 |
md |
Onion, chopped |
| 2 |
c |
Long grain brown rice |
| 4 |
c |
Vegetable broth or water |
| 1 |
cn |
(15-oz) kidney beans, drained and rinsed |
| 1 |
cn |
(15-oz) garbanzo beans, drained and rinsed |
| 1 |
cn |
(15-oz) black beans, drained and rinsed |
| 1 |
cn |
(15-oz) stewed tomatoes |
| 1 |
cn |
(4-oz) chopped green chilies |
| 2 |
c |
Frozen corn kernels |
INSTRUCTIONS
I'm always looking for good high protein meals (rice and beans together)
that I can freeze into individual portions. This turned out tasty and froze
pretty well. It's from the New McDougall Cookbook.
Heat the water in a large heavy saucepan. Add the onion and cook for 2-3
minutes, until the onion softens. Add the rice, vegetable broth, canned
beans, and the tomatoes. Stir and bring the mixture to a boil. Reduce the
heat until the mixture boils gently. Cover and simmer for 30 minutes.
Stir in the chilies and corn. Cover and cook for 15 minutes longer. Let
rest for 15 minutes before serving.
I was short on brown rice when I made it, so I threw in a little black
japonica rice to make up the difference. I thought it added a nice color
and texture. Also, the corn I used was very sweet, and I thought that
really added zing to the mixture. If you can find sweet corn, I'd recommend
using it.
Posted to fatfree digest V96 #291
Date: 21 Oct 96 23:57 GMT
From: FINNIGAN@applelink.apple.com (Finnigan, Julie)
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