Yield: 4 Servings
Measure | Ingredient |
---|---|
2 teaspoons | Oil |
1 cup | Chopped celery |
1 medium | Onion, chopped |
1 small | Red or green bell pepper, chopped |
2 \N | Jalapeno peppers, seeded and finely chopped |
16 ounces | No salt added tomato sauce |
15½ ounce | Can red beans, rinsed |
15 ounces | Can black beans, rinsed |
14½ ounce | Can vegetable broth |
½ cup | Uncooked long grain rice |
½ teaspoon | Hot red pepper sauce |
Heat oil in large saucepan or Dutch oven over medium heat until hot.
Add celery, onion, bell and chile peppers; cook and stir 6-8 minutes or until tender. Add remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.
Per serving: 340 cal., 14g pro., 63g carb., 11g fiber, 4g fat, omg chol., 690mg sod., 990mg pot., 3 starch, 1 lean meat and 2½ vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95