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.