Texas Beans And Rice
recipe at a glance
ready in: 30-60 minutes
serves/makes: 8recipe id: 56821cook method: stovetop
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.
297 calories, 2 grams fat, 58 grams carbohydrates, 15 grams protein per serving
. This recipe is low in fat.
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