Sunday, 17 August 2008

Spanish Rice & Beans

(Originally posted by Anita)

Adapted from the Better Homes and Garden New Cookbook, I have made this recipe a little bit healthier by adding beans and using brown rice. But it could be even less calories if you use reduce fat bacon, cheese, etc. And… in case anyone is wondering I also post my recipes over at {Serves 4}

Spanish Rice & Beans

6 slices bacon (we use center cut, or you could use a turkey bacon.)
1 cup onion, chopped
1 green pepper, chopped
1 28-ounce can tomatoes, cut up
1 14-ounce can black beans, drained
1/2 cup frozen corn
1 cup water
3/4 cup rice (brown or white - but we like the brown)
1 tablespoon brown sugar (or substitute with your sweetener of choice)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon chili powder
1/8 teaspoon black pepper
dash hot pepper sauce

In a large skillet, cook bacon till crisp; drain on paper towels and set aside. Drain all but 1 tablespoon of the bacon drippings from the pan.

In the reserved bacon drippings, cook onion and green pepper until tender. Stir in the rest of the ingredients and bring to a boil. Turn down heat to medium-low and cover; simmer 30 minutes for white rice, 45 minutes brown rice or until rice is done and most of the liquid is absorbed, stirring often. Be careful that the bottom doesn’t stick and burn.

Serve with (or reduced-fat) shredded cheddar/jack cheese and sour cream if desired.

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