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Texas Beans And Rice

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ready in: 30-60 minutes
serves/makes:   8

recipe id: 56821
cook method: stovetop

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1 cup uncooked instant rice (Minute brand white or brown)
1/2 cup fat-free chicken broth
1 red bell pepper, chopped fine
1 green bell pepper, chopped fine
2 cans (15 ounce size) pinto beans, rinsed well and drained
2 cans (15 ounce size) black beans, rinsed well and drained
2 packages (10 ounce size) frozen corn, thawed (or canned corn, drained)
3 teaspoons chili powder
1 can (4 ounce size) chopped green chiles
salt and pepper, to taste
1/4 cup chopped fresh cilantro (optional)


Cook rice as directed on package omitting butter.

Meanwhile in a non-stick skillet over medium low heat, heat chicken broth and add chopped peppers. Cook until tender (about 5 minutes). Add pinto and black beans, chopped green chilies, corn, and chili powder. Cook until heated through.

Stir in rice, seasonings, and chopped cilantro or parsley. This takes about 25 minutes.

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297 calories, 2 grams fat, 58 grams carbohydrates, 15 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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