[CH] Tonight's Dinner
RST G (synapse7@home.com)
Wed, 19 Jan 2000 18:55:01 -0500
This was tonights dinner. Original recipe did not call for anything hot
so I used HOT salsa and some chile powder instead of the boring taco
seasoning. Came out good and very quick & healthy.
* Exported from MasterCook *
Mexican Black Beans & Rice (adapted)
Recipe By : BakeryShoppe Memories, p. 185
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Cheese
Low Fat Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Minute Rice Brown Rice -- uncooked
1 cup water
salt
1 15 oz can black beans -- drained & rinsed
1/2 small can chopped green chiles
1/4 pkg taco seasoning mix OR
1 tbsp pure chile powder (your choice)
1/4 cup black olive spread -- OR
1/4 cup black olives -- sliced
dash cumin
dash garlic powder
1/2 cup HOT salsa
1/2 cup cheese (cheddar or jack) -- shredded
chili powder & paprika -- for sprinkling
Preheat oven to 350°F.
Spray a brownie pan (8" pan) with cooking spray and set aside.
Cook brown rice in water for 5 minutes. Set aside, covered, for 5
minutes. To cooked rice, add 1 can beans, chiles, olive spread or sliced
olives, seasonings and salsa. Blend and turn into prepared casserole.
Add grated cheese to top and sprinkle with paprika and chili powder.
Cover and bake until heated through and cheese has melted, about 15
minutes.
Author's notes: For anyone on Weight Watchers, this works out to 5
points per serving. Very good with a little low-fat sour cream and
crushed tortilla chips on top.
Risa's notes: Original recipe calls for regular brown rice that is
cooked in water for 45 minutes stovetop. Also called for sliced black
olives. Original recipe made enough for 8 servings altho' author did not
mention that. Also did not mention oven temperature. I had to wing that.
Original recipe was by Kathy Young at BakeryShoppe. From BakeryShoppe
Memories Cookbook, published by the BakeryShoppe email mailing list.
If you want information on how to obtain the cookbook, contact SuzyQ
Lewis at: lewises@flatoday.infi.net. They are $15.
Served with salad and garnished with fat-free sour cream.
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RisaG