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The Lake News Online
  • Recipe of the week: Mexican beans and rice

  • Serves 4
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  • Serves 4
     
    2 celery ribs, chopped
    1 medium green pepper, chopped
    1 medium onion, chopped
    1 tablespoon canola oil
    1 can diced tomatoes, undrained
    1 can kidney beans, drained and rinsed
    2 cups cooked brown rice
    2 teaspoons Worcestershire sauce
    1 1/2 teaspoons chili powder
    1/4 teaspoon pepper
    1/4 cup shredded cheddar cheese
    1/4 cup sour cream, light
    2 green onions, chopped
     
    In a large nonstick skillet, sauté the celery, green pepper and onion in oil until tender. Stir in the tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until heated through. Top with cheese, sour cream and green onions.
     
    Nutrition Information: 365 calories, 8 g fat, 118 mg sodium, 60 g carbs, 16 g fiber, 17 g protein

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