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Southwestern Rice -- e-w

Source of Recipe

Taste of Home – M. Dennis; Clarks Hill, IN
Southwestern Rice -- e-w
Serves: 8

1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 T. olive – or – canola oil

1 14-1/2-oz. can reduced-sodium chicken broth
1 c. uncooked long grain rice
1/2 tsp. ground cumin
1/8 tsp. ground turmeric

1 15-oz. can black beans, rinsed and drained **
1 10-oz. can diced tomatoes and green chilies, undrained
1 10-oz. pkg. frozen corn, thawed

In a large nonstick skillet, sauté the green pepper, onion and garlic in oil for 3 minutes. Stir in the next 4 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Add beans, tomatoes and corn; heat through.

To make a main dish out of this just add cooked chicken.
** Save about 300 mg of sodium by making your own beans (see MakeYourOwn Chapter.)

One 3/4-cup serving equals: 198 calories…3 gm fat (1 gm saturated)…1 mg cholesterol…339 mg sodium…37 gm carbohydrate…5 gm fiber…7 gm protein +++EXC: 2 starch…1 vegetable +++WWP: 3