Main-Dish Spanish Rice
14 1/2 ounce can Mexican-style stewed tomatoes, cut up
cup quick-cooking brown rice
teaspoon garlic powder
15 ounce can black beans, rinsed and drained
pound thinly sliced cooked beef, cut into strips
7-inch flour tortillas
Plain yogurt (optional)
Sliced green onion (optional)
- In a large skillet stir together undrained tomatoes, rice, water, sugar, garlic powder, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until rice is tender. Stir beans, beef, and salsa into rice mixture; heat through.
- Wrap tortillas in foil; heat in a 350 degree F oven for 10 minutes. To serve, spoon rice mixture onto tortillas; roll up. If desired, top with yogurt and sliced green onion. Makes 6 servings.
Nutrition Facts(Main-Dish Spanish Rice)
- Per serving:
- 363 kcal cal.,
- 7 g fat
- 29 mg chol.,
- 510 mg sodium,
- 57 g carb.,
- 5 g fiber,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet