Title: Mexican Rice
Categories: Beans, Beef, Rice
Yield: 4 Servings

3 1/2 c Water
1 1/2 c Converted long grain rice;
-uncooked
3/4 ts Salt
2 c QUICK-AND-EASY CHILI
1 1/2 c Frozen broccoli; thawed
1 cn Whole kernel corn; 15 1/4
-ounces
1/2 c Low-fat sour cream; optional
1/4 c Red onion; chopped/optional

1. Bring water to a boil in a 3 to 4 quart pot. Add rice and salt, reduce
heat, cover and simmer 20 minutes. Remove from heat and let stand covered 5
minutes or until water is absorbed.

2. Add chili, broccoli and corn. Stir to mix well.

Cal: 525 Pro: 19g Carbs: 94g Fat: 9g Sod: 999mg

Recipe by: Woman's Day

Posted to brand-name-recipes by "JoAnne Critten" on
Mar 27, 1998