Rice and beans with pesto

Yield: 4 Servings

Measure Ingredient
\N \N Vegetable cooking spray
1 cup Chopped onion
1 cup Uncooked instant brown rice
13¾ ounce No-salt-added chicken broth, (1 can)
1 cup Chopped unpeeled tomato
¼ cup Commercial pesto basil sauce
16 ounces Red beans, (1 can) drained

Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add onion; saute 2 minutes. Add rice and broth; bring to a boil.

Reduce heat, and simmer, uncovered, 15 minutes or until rice is done and liquid is absorbed. Stir in tomato, pesto sauce, and beans; cook 2 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup).

Per serving: 656 Calories; 9g Fat (12% calories from fat); 38g Protein; 111g Carbohydrate; 4mg Cholesterol; 339mg Sodium Recipe by: Cooking Light, Oct 1993, page 118 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.

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