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Beans And Vegetables With Rice

We had this for zuchinni dinner last night. It makes a plain and simple
supper served when served with fresh fruit, a salad and bread.


                     *  Exported from  MasterCook  *

                      Beans And Vegetables With Rice

Recipe By     : Vegetarian Cooking for Healthy Living, page 60
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans And Legumes                Main Dishes, Vegetarian
                Rice                             Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          rice -- cooked and thawed
                        (half brown and half white rice)
   1      cup           chopped onion
   3      cloves        garlic -- minced
   2      medium        tomatoes -- diced
   2      small         zucchini or summer squash -- chopped
     1/2  teaspoon      oregano
     1/2  teaspoon      cumin
     1/4  teaspoon      salt
  16      ounces        canned chili hot beans -- (2 cups)
                        Pepper and Tabasco Sauce -- to taste
                        Nonfat cooking spray

To shorten preparation time, cook large separate batches of brown and white
rice.  Package them for freezing in 2-cup packages; 1 cup brown and 1 cup
white.  When you're ready to prepare a recipe just defrost and it's ready
to use.

Thaw rice and heat in microwave or oven until ready to use.  Saute onions
and garlic in pan sprayed with nonfat cooking spray.  Add tomatoes,
zucchini and seasonings.  Cover and simmer until vegetables are tender.
Add the beans and heat thoroughly.  Season to taste and spoon onto the hot

Nutrition information per serving: Calories:245,  Protein: 10g,
Carbohydrate: 53g,  Fat: 2g, Cholesterol: 0mg, Sodium: 518mg, Fiber: 8g.
Dietary Exchanges:  2 starch and 3 vegetable.  3 WW points.

Vegetarian Cooking for Healthy Living, by Mary Ter Meer and Jamie Gates

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