Easy Spicy Beans & Rice Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Brown rice, (uncooked),
Or 4 C cooked,
2: 15-oz cans of any type of,
Beans,
1/2 cup: Salsa,
1 Clove: garlic, minced, (or 1
ts Minced garlic-in-a-jar),
1/2 large: Red onion, chopped
2 tsp: Cumin,
2 cup: Tomato, (ie spagetti) sauce
10 dash: Tabasco sauce,
Directions:
If using uncooked rice, start it cooking. Rinse canned beans
thoroughly in a colander. In a large nonstick frying pan add salsa,
garlic, onions, and cumin. Saute until onions are limp. Add tomato
sauce and tabasco sauce, and simmer.
If using cooked rice, reheat it now.
Five minutes before the rice is ready, stir the beans in gently and
simmer until well heated.
Serve beans over rice.
From "Think Light" meal program, which states: Serves 4 (1-cup)
servings. Per serving - 424 calories. 2.7 gms fat (5% cff). 84 gms
carb. 21 gms protein. 450 mg sodium. 25 gms fiber.
From: lynda@decide.com (Lynda Korsan). Fatfree Digest [Volume 10
Issue 14] Aug. 24, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
thoroughly in a colander. In a large nonstick frying pan add salsa,
garlic, onions, and cumin. Saute until onions are limp. Add tomato
sauce and tabasco sauce, and simmer.
If using cooked rice, reheat it now.
Five minutes before the rice is ready, stir the beans in gently and
simmer until well heated.
Serve beans over rice.
From "Think Light" meal program, which states: Serves 4 (1-cup)
servings. Per serving - 424 calories. 2.7 gms fat (5% cff). 84 gms
carb. 21 gms protein. 450 mg sodium. 25 gms fiber.
From: lynda@decide.com (Lynda Korsan). Fatfree Digest [Volume 10
Issue 14] Aug. 24, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp