1 medium Green pepper, chopped
1 medium Onion, chopped
3 cl Garlic, minced
1 tbsp Cooking oil
2 can Mexican stewed tomatoes, undrained (14 1/2 oz. ea.)
1 can Kidney beans, rinsed drained (16 oz.)
1 can Pinto beans, rinsed drained (15 oz.)
1 can Whole kernel corn, drained (11 oz.)
2 1/2 cup Water
1 cup Uncooked long grained rice
1 tbsp To 2 Tb Chili powder
1 1/2 tsp Ground cumin
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In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water. Serves 11.
Diabetic Exchanges: One serving (1 cup) equals 2 starch, 2 vegetable; also, 191 Calories, 616 mg Sodium, 0 Cholesterol, 38 gm carbohydrate, 7 gm protein, 2 gm fat.
SOURCE:*Taste of Home Magazine Oct/Nov 93 POSTED BY: Jim Bodle 12/93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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