Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 1 cup | Chopped onions |
| 1 cup | Sliced celery |
| 8 ounces | Canned tomato sauce |
| ½ cup | Water |
| ½ teaspoon | Salt |
| ¼ teaspoon | Hot pepper sauce; to 1/2 t. |
| 3 cups | Cooked pinto beans; drained |
| 3 cups | Hot cooked brown rice |
In large skillet, cook onions and celery in oil until tender. Stir in tomato sauce, water, seasonings, and beans. Heat thoroughly. Serve over hot rice. Note: any type of beans may be used in this recipe.
Nutrition (per serving): 157 calories Total Fat 3 g (18% of calories), Source: USA Rice Council, Date Published: 11/25/92 :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á