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Diane Harrison of Mechanicsburg, Pennsylvania up this quick side dish using canned kidney beans, brown rice and salsa. It's an ideal accompaniment to Mexican-style entrees but can also be served as a meatless main dish for a light meal. "This is a family favorite," relates Diane.
This recipe is:
Nutritional Facts 3/4 cup equals 222 calories, 3 g fat (trace saturated fat), 0 cholesterol, 421 mg sodium, 40 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.
Originally published as Salsa Red Beans N Rice in
Taste of Home
February/March 2004, p20
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