Mexican Beans & Rice

By barbsjustagirl

Nutrition Facts: 1-1/2 cups equals 354 calories, 8 g fat (3 g saturated fat), 13 mg cholesterol, 549 mg sodium, 58 g carbohydrate, 12 g fiber, 15 g protein.

Ingredients

• Ingredients
• 2 celery ribs, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 2 cups cooked brown rice
• 2 teaspoons Worcestershire sauce
• 1-1/2 teaspoons chili powder
• 1/4 teaspoon pepper
• 1/4 cup shredded cheddar cheese
• 1/4 cup reduced-fat sour cream
• 2 green onions, chopped

Details

Servings 4

Preparation

Step 1

In a large nonstick skillet, saute the celery, green pepper and onion in oil until tender.
Stir in the tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until heated through. Top with cheese, sour cream and green onions.