Title: Western Beans and Rice
Categories: Main dish, Vegetarian
Yield: 6 Servings

1 md Onion; chopped
1 c Sliced celery
1 tb Butter or margarine
32 oz Canned pinto beans*
-- drained and rinsed
1/2 ts Salt
8 oz Tomato sauce
1/8 ts Hot pepper sauce
1/2 c Water
3 c Hot cooked rice

Cook onion and celery in butter in large skillet until tender. Stir in
beans, salt, tomato sauce, pepper sauce and water; heat thoroughly. Serve
over hot rice.

*Any type of bean may be substituted.

Each serving provides:
* 212 calories
* 8 g. protein
* 3 g. fat
* 40 g. carbohydrate
* 1 g. dietary fiber
* 5 mg. cholesterol
* 962 mg. sodium

Source: Stretching Your Budget With Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip