Santa Fe Supper

[Guest guest]

Santa Fe Supper

 

1-1/2 cups water

1/2 cup dried tomatoes

1 cup instant rice

1 can (15-1/4 oz.) corn, drained

1 can (15 oz.) pinto beans, rinsed and drained

1 can (4 oz.) diced green chiles

3/4 cup salsa

1 TB vegetarian Worcestershire sauce

1/2 cup shredded Cheddar cheese

1 can (2-1/4 oz.) sliced black olives

3 TB green onions, sliced

Guacamole

Sour cream

Tortillas, warm

Salsa

 

In a large skillet, combine water and dried tomatoes; bring to boil,

reduce heat; simmer 3 minutes.

 

Mix in rice; simmer 3 minutes. Mix in corn, beans, chiles, salsa and

Worcestershire sauce. Heat through, then mix in half the cheese.

 

Garnish top with the remaining cheese, olives and green onions. Serve

with guacamole, sour cream, warm tortillas and additional salsa.

 

Serves: 4.

 

Recipe Source: " Tampa Bay Online "

 

Per Serving (excluding unknown items): 362 Calories, 8 g Fat

(18.3% calories from fat), 14 g Protein, 63 g Carbs, 8 g Dietary Fiber,

15 mg Cholesterol, 1331 mg Sodium.

 

Diabetic Exchanges: 3-1/2 Grain (Starch), 1/2 Lean Meat, 1 Vegetable, 1 Fat.