| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Beans/legum, Rice, Side dishes, Tomatoes, Tried | 4 | Servings | |
INGREDIENTS
| 1 | T | Plus 1 tsp. olive oil |
| 1 | c | Chopped onion |
| 3 | Cloves garlic, minced | |
| 1/2 | c | Green bell pepper, diced |
| 2 | T | Pickled jalapeno peppers |
| minced | ||
| 1 | c | Canned crushed tomatoes |
| drain/reserve liquid | ||
| 1 | T | Fresh lime juice |
| 2 | t | Chili powder |
| 1 | t | Dried oregano |
| 1/2 | t | Salt |
| 16 | oz | Can red kidney beans |
| rinsed/drained | ||
| 2 | c | Cooked brown rice, * see |
| note | ||
| 1/2 | c | Chopped green onions |
| 3 | oz | Monterey jack cheese |
| shredded |
INSTRUCTIONS
Note: Brown rice takes 45 minutes to cook, so prepare ahead of time. Can be stored up to 1 week in the refrigerator or up to 6 months in the freezer. Preheat the oven to 350 F. In a large nonstick skillet, over Medium-High heat, warm the oil until hot, but not smoking. Add the onion and garlic and saute until softened, 3-5 minutes. Add the bell pepper and jalapeno pepper and saute until the pepper is softened, about 3 minutes. Stir in the tomatoes, lime juice, chili powder, oregano and salt and bring to a simmer. In a large 2 quart casserole, stir together the beans, rice and half of the green onions. Pour in the tomatoes mixture and stir to combine. (If mixture seems too dry, add a little of reserved tomato liquid or prepared salsa.) Sprinkle the casserole with the cheese and bake for 10-15 minutes, or until the rice and beans are heated through and the cheese is bubbly. Sprinkle with the remaining green onions and serve. Per 1 1/4 cup serving: 1 fat, 3 proteins, 1 1/2 vegetables and 1 bread. Per serving; 406 calories, 19 g. protein, 13 g. fat, 22 mg. cholesterol, 804 mg. sodium, 54 grams carbohyd. MC formatting by bobbi744@sojourn.com Serving Ideas : tossed salad/or bed or shredded lettuce/fruit/hot bread. NOTES : My daughter, Julie made this using 2 cans of beans, about 3 cups of rice and she used salsa and the tomatoes to serve 6 with leftovers for 2. She served this with Jamaica Jerk Chicken Recipe by: Weight Watchers Card Recipe Posted to Digest eat-lf.v097.n097 by Roberta Banghart <bobbi744@sojourn.com> on Apr 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 653
Calories From Fat: 161
Total Fat: 18.4g
Cholesterol: 34.5mg
Sodium: 1080.4mg
Potassium: 717.2mg
Carbohydrates: 109.1g
Fiber: 15.1g
Sugar: 7.4g
Protein: 23.2g