March 6, 2009

Southwestern Beans & Rice

I thought I'd share this recipe that I'm taking to Potluck tomorrow for church. The recipe comes from my Light and Tasty cookbook from Taste of Home. I've made it before and one gentleman in particular, always compliments me on it. I usually add some soy cheddar shreds and I'm even considering throwing in some multi grain Penne Pasta today. I may find that it'll need some added water if I go ahead with the pasta.

Southwestern Beans and Rice

1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 T. olive oil
2 1/2c. water
1 c. uncooked long grain rice
1/2 t. ground cumin
1/8 t. ground turmeric
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 package (10 ounces) frozen corn, thawed

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

YIELD: 8 servings

Nutritional Analysis: One serving (3/4 cup) equals 198 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 339 mg sodium, 37 g carbohydrate, 5 g fiber, 7 g protein.


Photo borrowed from: Knorr

3 comments:

Cassandra said...

Ooh, this recipe sounds really good!

Ann@His Grace To Me said...

Can't wait to try this!

Debbie Ann said...

This dish turned out very yummy. I opted not to add any pasta. If I was going to serve it right away, I probably would have gone ahead with it, but since it wasn't going to be served til the next day, I didn't want the pasta to swell. I think the pasta would have ruined it, then.

You ladies let me know how you liked yours, won't you?

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