1/2 diced cup red bell pepper
1 15 oz can fat-free black beans, drained
1/2 cup frozen peas, thawed
1/2 cup green bell pepper, diced
2 cups spinach, chopped
1 chopped cup onion
1 minced tsp garlic
1 1/2 cup fat-free rice
3 cup fat-free chicken broth
1 chopped 15 oz can low sodium tomatoes
3/4 tsp paprika
1. Lightly spray large saucepan with nonfat cooking spray and heat over medium-high heat.
2. Add bell pepper, onion, and garlic and cook until vegetables are soft and tender.
3. Add rice, chicken broth, spinach, tomatoes, and paprika and increase heat to high.
4. Bring mixture to a boil; reduce heat to low, cover, and simmer, 13 to 15 minutes, until liquid is almost absorbed.
5. Stir in black beans and peas and heat through.
Based on individual serving.
Calories: 283
Total Fat: 2 g
Carbohydrates: 42 g
Protein: 25 g
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Source: Jyl Steinback Jyl Steinback
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