Title: Rice and Beans with Pesto
Yield: 4 Servings
Categories: Meatless
Ingredients:
Vegetable cooking spray
1 c Chopped onion
1 c Uncooked instant brown rice
13 3/4 oz No-salt-added chicken broth,
-(1 can)
1 c Chopped unpeeled tomato
1/4 c Commercial pesto basil sauce
16 oz Red beans, (1 can) drained
Coat a large skillet with cooking spray, and place over medium-high heat
until hot. Add onion; saute 2 minutes. Add rice and broth; bring to a boil.
Reduce heat, and simmer, uncovered, 15 minutes or until rice is done and
liquid is absorbed. Stir in tomato, pesto sauce, and beans; cook 2 minutes
or until thoroughly heated. Yield: 4 servings (serving size: 1 cup).
Per serving: 656 Calories; 9g Fat (12% calories from fat); 38g Protein;
111g Carbohydrate; 4mg Cholesterol; 339mg Sodium
Recipe by: Cooking Light, Oct 1993, page 118
Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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