Southwestern Rice -- e-w
Source of Recipe
Taste of Home � M. Dennis; Clarks Hill, IN
Southwestern Rice -- e-w
Serves: 8
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 T. olive � or � canola oil
1 14-1/2-oz. can reduced-sodium chicken broth
1 c. uncooked long grain rice
1/2 tsp. ground cumin
1/8 tsp. ground turmeric
1 15-oz. can black beans, rinsed and drained **
1 10-oz. can diced tomatoes and green chilies, undrained
1 10-oz. pkg. frozen corn, thawed
In a large nonstick skillet, saut� the green pepper, onion and garlic in oil for 3 minutes. Stir in the next 4 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Add beans, tomatoes and corn; heat through.
To make a main dish out of this just add cooked chicken.
** Save about 300 mg of sodium by making your own beans (see MakeYourOwn Chapter.)
One 3/4-cup serving equals: 198 calories�3 gm fat (1 gm saturated)�1 mg cholesterol�339 mg sodium�37 gm carbohydrate�5 gm fiber�7 gm protein +++EXC: 2 starch�1 vegetable +++WWP: 3
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