Texas rice and beans

Yield: 6 servings

Measure Ingredient
15 ounces Vegetarian chili; Health Valley
4 ounces Chopped green chiles; drained
1¾ cup Instant brown rice; Shaw's Brand
1 teaspoon Chili powder
14½ ounce Fat-free chicken broth
14½ ounce Canned black beans; Progresso, drained and rinsed
14½ ounce Stewed tomatoes
½ cup Salsa Bobo; * see note

This is a salsa from D. L. Jardine's Combine all ingredients and cook 10 minutes. Cover and let stand for 5 minutes.

Submitted by: Judy Demshar

PER SERVING: CALORIES 242 FAT 5.7g SATURATED FAT 0.08g SODIUM 960mg CARBOHYDRATE 36g PROTEIN 13g CHOLESTEROL 0mg FIBER 9.9g Exchange: 2 lean meat, 2 carbohydrate (2 starch, 1 vegetable) Margaret's Tips * To reduce sodium, use a lower sodium vegetarian chili such as Health Valley. Health Valley brand vegetarian chili will reduce the sodium per serving to 460 mg. Per serving: 229 Calories; 2g Fat (6% calories from fat); 14g Protein; 45g Carbohydrate; 0mg Cholesterol; 849mg Sodium

Recipe by: HEART HEALTHY RECIPES by Waukesha Memorial Hospital Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Apr 25, 1999, converted by MM_Buster v2.0l.

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