* Exported from MasterCook *
Slow Cooker Red Beans and Rice - 2 pts; 25g Carbohydrate; 6g Dietary Fiber
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon canola oil
1 small onion -- diced
3 garlic cloves -- minced
1 celery stalk -- diced
15 ounces canned kidney beans -- drained and rinsed
15 ounces canned diced tomatoes
4 ounces canned green chile
1/2 teaspoon dried oregano
1/2 teaspoon hot paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
2 cups cooked long-grain rice -- brown rice
Heat the canola oil in a nonstick pan. Saute the onions, garlic, and celery untl the onions are soft, about 5 minutes.
Add the onion mixture, beans, tomatoes, chiles and spices to a 1 1/2 to 2-quart slow cooker. cook on low for 6 - 8 hours. Remove the contents to a large bowl and stir in the rice.
Serves 8
AuthorNote: You could also serve this as a hearty vegetarian main dish.
Description:
"2 pts"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
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Per Serving (excluding unknown items): 130 Calories; 1g Fat (9.4% calories from fat); 5g Protein; 25g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 607mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
NOTES : Cooker: 1 1/2 to 2-quart
Time: LOW for 6-8 hours
Nutr. Assoc. : 0 0 0 0 0 0 902458 0 1032 0 0 2827
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
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