Creole Style Beans & Rice Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Oil,
1 cup: Chopped celery,
1 medium: Onion, chopped
1 small: Red or green bell pepper, chopped
2: Jalapeno peppers, seeded and finely chopped
16 ounce: No salt added tomato sauce,
15 1/2 ounce: Can red beans, rinsed
15 ounce: Can black beans, rinsed
14 1/2 ounce: Can vegetable broth,
1/2 cup: Uncooked long grain rice,
1/2 tsp: Hot red pepper sauce,
Directions:
Heat oil in large saucepan or Dutch oven over medium heat until hot.
Add celery, onion, bell and chile peppers; cook and stir 6-8 minutes
or until tender. Add remaining ingredients; mix well. Bring to a
boil. Reduce heat; cover and simmer 20 minutes or until rice is
tender.
Per serving: 340 cal., 14g pro., 63g carb., 11g fiber, 4g fat, omg
chol., 690mg sod., 990mg pot., 3 starch, 1 lean meat and 2 1/2
vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Source from luhu.jp
Add celery, onion, bell and chile peppers; cook and stir 6-8 minutes
or until tender. Add remaining ingredients; mix well. Bring to a
boil. Reduce heat; cover and simmer 20 minutes or until rice is
tender.
Per serving: 340 cal., 14g pro., 63g carb., 11g fiber, 4g fat, omg
chol., 690mg sod., 990mg pot., 3 starch, 1 lean meat and 2 1/2
vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Source from luhu.jp