From the kitchen of Stephanie Knewasser. Black beans,
tomatoes, green chillies, cheddar cheese & brown rice make
this a spicy filling dish. For those using Weight Watchers, the
entire recipe is 26 points. That's less than 5 points a serving.
tomatoes, green chillies, cheddar cheese & brown rice make
this a spicy filling dish. For those using Weight Watchers, the
entire recipe is 26 points. That's less than 5 points a serving.
In a large skillet cook:
1 box tofu (12 oz)
1 Tbsp oil
Cook until edges brown. Drain.
Add:
1 can black beans (15 oz), rinsed & drained
1 can cream of chicken soup (10oz)
1 can diced tomatoes (14 oz), undrained
2 cans chopped green chilies (4 oz each)
1 c QUICK COOKING brown rice
1/4 c water
Cook & stir until bubbly.
Pour into an ungreased 2 quart dish.
Bake, uncovered, @ 350 for 30 minutes or until bubbly.
Sprinkle with:
3/4 c to 1 c cheddar cheese, shredded
Let cheese melt a bit before serving.
Makes 6 servings.
1 box tofu (12 oz)
1 Tbsp oil
Cook until edges brown. Drain.
Add:
1 can black beans (15 oz), rinsed & drained
1 can cream of chicken soup (10oz)
1 can diced tomatoes (14 oz), undrained
2 cans chopped green chilies (4 oz each)
1 c QUICK COOKING brown rice
1/4 c water
Cook & stir until bubbly.
Pour into an ungreased 2 quart dish.
Bake, uncovered, @ 350 for 30 minutes or until bubbly.
Sprinkle with:
3/4 c to 1 c cheddar cheese, shredded
Let cheese melt a bit before serving.
Makes 6 servings.
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