Creole Style Beans And Rice Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tsp: Oil,
16 ounce: No salt added tomato sauce,
1 cup: Chopped celery,
15 1/2 ounce: Can red beans, rinsed
1 medium: Onion, chopped
15 ounce: Can black beans, rinsed
1 small: Red or green bell pepper,
14 1/2 ounce: Can vegetable broth,
-chopped,
1/2 cup: Uncooked long grain rice,
2: Jalapeno peppers, seeded
1/2 tsp: Hot red pepper sauce,
-and finely chopped,
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
Submitted By CAROLYN SHAW On 01-13-95
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
Submitted By CAROLYN SHAW On 01-13-95
Source from luhu.jp