Recipe - Rice And Beans With Pesto

Vegetable cooking spray
1 cup Chopped onion
1 cup Uncooked instant brown rice
13 Three fourths ounce Nosaltadded chicken broth,
(1 can)
1 cup Chopped unpeeled tomato
One fourth cup Commercial pesto basil sauce
16 ounce Red beans, (1 can) drained

Coat a large skillet with cooking spray, and place over mediumhigh heat
until hot. Add onion; saute 2 minutes. Add rice and broth; bring to a boil.
Reduce heat, and simmer, uncovered, 15 minutes or until rice is done and
liquid is absorbed. Stir in tomato, pesto sauce, and beans; cook 2 minutes
or until thoroughly heated. Yield: 4 servings (serving size: 1 cup).

Per serving: 656 Calories; 9g Fat (12% calories from fat); 38g Protein;
111g Carbohydrate; 4mg Cholesterol; 339mg Sodium

Recipe by: Cooking Light, Oct 1993, page 118

Posted to MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.