Low Fat Rice Recipes

Ingredients:

1/2 cup dried red beans
1/2 cup dried kidney beans
3 cup water
1 1/2 cup chopped onion (1-2 onions)
3 garlic cloves, peeled and halved le, ngthwise
1 tsp dried oregano
1 bay leaf
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried coriander
1 tsp crushed red pepper flakes
1 cup tomato juice
1 cup brown rice
Chicken stock, fat skimmed off. --F
1 1/2 cup cubed tomato (1 large tomato)
2 tbsp minced jalapeno (1 large pepper)
1/4 cup sliced scallion, white part only (2, large scallions)
1/4 cup lime juice
1/4 cup chopped fresh cilantro

Instructions:

Pick over and rinse the beans. Put into a large bowl and cover completely
w/cold water. Let soak overnight or at least 8 hrs. Drain beans and put
into lg. pot. Add 3 cups water and bring to boil over med. heat. Cook for 5
min. Stir in onion, garlic, oregano, bay leaf. Reduce heat to low and
simmer uncovered about 1 hr till beans are tender. Add the chili powder,
cumin, coriander, red pepper flakes and tomato juice, stirring to mix.
Continue to cook while preparing the rice. Put rice and chicken stock in
med. pan. Bring to boil over med-high heat. Cover, reduce heat to low,
simmer 45 min. or until tender. In the meantime, combine all the salsa
ingred- ients in a small bowl & set aside for flavors to meld. When rice is
done, stir into bean mixture. Ladle into bowls & serve w/salsa on the side.

I made this w/o all the spicy ingredients. Just used extra garlic (as
usual!), oregano, basil and subbed tomato sauce for the juice because I
didn't have any in the house. It was delicious. I also added a chopped
large red tomato to the beans. I used 2 cans of beans, too. Fast and easy!
2.1 grams of fat per serving 278 calories per serving. Sweet B

MEDICAL SUPPORT BB Subject: DEAL-ROSIE RECIPES. To: ALL Date: 06/01.
From: RPMK72A BARBARA MCCAULEY Time: 6:35 PM. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV. Downloaded from Prodigy June
12, 1994

Servings: 1