Rice and bean pilaf

Yield: 4 servings

Measure Ingredient
4 cups Cooked brown rice
16 ounces Canned beans (black; or pink beans, black, up to
20 Oz
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.

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