Yield: 4 servings
|1 tablespoon||Olive or salad oil|
|2 mediums||Carrots, thinly sliced|
|1 medium||Onion, chopped|
|1 teaspoon||Chil1 powder|
|1 can||(10 1/2-oz) condensed broccoli-cheese soup|
|1½ cup||Parboiled rice|
|1 can||(16 to 19-oz) black beans, rinsed and drained|
|1 can||(15 1/4 to 19-oz) red kidney beans, rinsed and drained|
|1 pack||(10-oz) frozen chopped broccoli, thawed|
ABOUT 1 HOUR BEFORE SERVING:
1. Preheat oven to 375'F. In 4-quart saucepan over medium-high heat, in hot olive or salad oil, cook carrots and onion until golden and tender-crisp, stirring occasionally. Stir in chili powder and pepper; cook, stirring, 1 minute. Stir in broccoli-cheese soup and 1½ C water, over high heat, heat to boiling.
2. In deep 3-quart casserole, combine rice and beans; stir in hot soup mixture. Cover casserole and bake 40 minutes or until rice is tender and liquid is absorbed.
3. Stir broccoli into mixture in casserole; bake 5 minutes longer or until broccoli is heated through.
Each serving: About 5 85 calories, 1 0 9 fat, 1 8 mg cholesterol, 1070 mg sodium.
Good Housekeeping/May'94/scanned & fixed by DP & GG