Rice And Chick-Pea Chili from Healthy Diabetic Recipes

Rice And Chick-Pea Chili Recipe

Recipe Ingredients:

2/3 cup Uncle Ben's Original Converted brand rice
1 can chick-peas - (15 oz), undrained
1 can diced tomatoes - (15 oz), undrained
1 can diced green chilies - (8 oz)
1 cup frozen corn
1/4 cup chopped fresh cilantro
1 tbsp taco seasoning
1/2 cup shredded reduced-fat Cheddar cheese, (2 oz)

Recipe Instructions:

In medium saucepan, bring 1 3/4 cups water and rice to a boil. Cover, reduce heat and simmer 15 minutes.

Add remaining ingredients except cheese. Cook over low heat 10 minutes. Serve in bowls sprinkled with cheese.

This recipe yields 4 servings.

Exchanges Per Serving: 3 1/2 Starch, 1 Vegetable, 1 Fat.

Nutrition Facts: Calories 324; Calories from Fat 11%; Total Fat 4g; Saturated Fat 1g; Protein 13g; Carbohydrates 59g; Cholesterol 8mg; Sodium 1108mg; Dietary Fiber 8g.

Serving Suggestion: To round out the meal, serve this hearty chili with corn bread and fresh fruit.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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