Salsa surprise

Yield: 4 servings

Measure Ingredient
2½ cup Vegetable Broth Or Water
2 cups Instant Brown Rice
¼ cup Minced Onion
1 tablespoon Butter Or Margarine
½ teaspoon Salt
¼ teaspoon Ground Coriander
4 cups Or 1-15 Oz Can Kidney; Pinto Or Pink
\N \N ; Beans, drained
½ cup Canned Or Frozen Corn
1 cup Salsa
¾ cup Shredded Monterey Jack Cheese

Bring the stock to a boil in a large saucepan over medium-high heat. Stir in rice, onion, butter, salt and coriander and return to boil. Reduce heat, cover and simmer 10 minutes or until the water is absorbed.

Stir the beans, corn and salsa into the rice. Cover and steam an additional 2 to 3 minutes, or until heated through. Turn rice mixture into a 13 X 9 inch shallow casserole dish, spreading evenly without packing. Sprinkle with cheese and place under broiler until the cheese is melted.

Per serving: 127 Calories (kcal); 9g Total Fat; (65% calories from fat); 6g Protein; 5g Carbohydrate; 27mg Cholesterol; 691mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates Recipe by: Susan Sassaman Claessens Converted by MM_Buster v2.0n.

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