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The Recipe Instructions |
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Ingredients
2 tsp oil
1 cup chopped celery
1 medium onion, chopped
1 small red or green bell pepper, chopped
2 jalapeno peppers, seeded and finely, chopped
16 oz no salt added tomato sauce
15 1/2 oz can red beans, rinsed
15 oz can black beans, rinsed
14 1/2 oz can vegetable broth
1/2 cup uncooked long grain rice
1/2 tsp hot red pepper sauce
Directions
Heat oil in large saucepan or Dutch oven over medium heat until hot.
Add celery, onion, bell and chile peppers; cook and stir 6-8 minutes
or until tender. Add remaining ingredients; mix well. Bring to a
boil. Reduce heat; cover and simmer 20 minutes or until rice is
tender.
Per serving: 340 cal., 14g pro., 63g carb., 11g fiber, 4g fat, omg
chol., 690mg sod., 990mg pot., 3 starch, 1 lean meat and 2 1/2
vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Servings: 4
Diet Creole Style Beans & Rice Recipe brought to you by Diet Recipes To-Go
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