Sunday, January 20, 2013

Mexican Beans and rice

2 celery ribs, chopped 
1 medium green pepper, chopped 
1 medium onion, chopped 
1 tablespoon canola oil 
1 can (28 ounces) diced tomatoes, undrained 
1 can (16 ounces) kidney beans, rinsed and drained 
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 light sour cream
2 green onions, chopped 

1.In a large nonstick skillet, saute the celery, green pepper and onion in oil until tender.  
2.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. 

Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 354 calories, 8 g fat (3 g saturated fat), 13 mg cholesterol, 549 mg sodium, 58 g carbohydrate, 12 g fiber, 15 g protein.

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