Creole style beans & rice

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

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