* Exported from MasterCook *
Mexican Rice and Veggie Skillet
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans 6 Points Per Serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces kidney beans, canned -- drained and rinsed
14 1/2 ounces stewed tomatoes -- undrained
10 ounces enchilada sauce -- canned
1 cup water
2 cups frozen mixed vegetables
1 1/2 cups brown rice
In large nonstick skillet, combine all ingredients except rice; mix well. Bring to a
boil. Stir in rice. Reduce heat to low; cover and simmer 18 to 20 minutes or until
liquid is absorbed and rice is tender, stirring occasionally. Remove skillet from
heat. Fluff mixture with fork. If desired, add salt and pepper to taste.
Description:
"6 Points Per Serving"
Source:
"Melinda"
Yield:
"6 cups"
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Per serving: 519 Calories (kcal); 11g Total Fat; (18% calories from fat);
16g Protein; 93g Carbohydrate; 23mg Cholesterol; 524mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
NOTES : Rice-19 points
Beans-4 points
Enchilada sauce-3 points
26/4=6.5 Points
If you disagree, please let me know, and I'll make adjustments