Title: Texas Rice And Beans
Categories: Beans and l, Rices and g, Vegetarian
Yield: 6 servings

15 oz Vegetarian chili; Health
-Valley
4 oz Chopped green chiles;
-drained
1 3/4 c Instant brown rice; Shaw's
-Brand
1 ts Chili powder
14 1/2 oz Fat-free chicken broth
14 1/2 oz Canned black beans;
-Progresso, drained and
-rinsed
14 1/2 oz Stewed tomatoes
1/2 c Salsa Bobo; * see note

This is a salsa from D. L. Jardine's

Combine all ingredients and cook 10 minutes. Cover and let stand for 5
minutes.

Submitted by: Judy Demshar

PER SERVING: CALORIES 242 FAT 5.7g SATURATED FAT 0.08g SODIUM 960mg
CARBOHYDRATE 36g PROTEIN 13g CHOLESTEROL 0mg FIBER 9.9g Exchange: 2 lean
meat, 2 carbohydrate (2 starch, 1 vegetable)

Margaret's Tips * To reduce sodium, use a lower sodium vegetarian chili
such as Health Valley. Health Valley brand vegetarian chili will reduce the
sodium per serving to 460 mg. Per serving: 229 Calories; 2g Fat (6%
calories from fat); 14g Protein; 45g Carbohydrate; 0mg Cholesterol; 849mg
Sodium

Recipe by: HEART HEALTHY RECIPES by Waukesha Memorial Hospital

Posted to EAT-LF Digest by Betsy Burtis on Apr 25,
1999, converted by MM_Buster v2.0l.