A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Texas Beans And Rice
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- #56821
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
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)
directions
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.
added by
ChefWendy
nutrition data
297 calories, 2 grams fat, 58 grams carbohydrates, 15 grams protein per serving. This recipe is low in fat.
Beer makes batters better, meat more tender, and sauces more flavorful.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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