Yield: 4 servings
|4 cups||Cooked brown rice|
|16 ounces||Canned beans (black; or pink beans, black, up to|
|Eyed peas or other|
|Drained and rinsed|
|1 cup||Prepared salsa or more; to taste|
|Salt and freshly ground black pepper|
4 SERVINGS DAIRY-FREE
Rely on this flexible recipe when you want a simple but nourishing main dish. Serve with sauted green and/or yellow squash or baked winter squash.
Round out the meal with a green salad.
In large saucepan, combine all ingredients and heat over medium-low, stirring occasionally, until heated through. Serve warm.
PER SERVING: 376 CAL.; 160G PROT.; 2G TOTAL FAT (0 SAT. FAT); 74G CARB.; 0 CHOL.; 244MG SOD.; 14G FIBER
Recipe by: Vegetarian Times Magazine, February 1999, page 36 Converted by MM_Buster v2.0l.