Rice & Bean Dip
1 Can (541 ml) of stewed tomatoes
1 Can (541 ml) of black beans
1 tiny can (114 ml) of green chilies
½ cup of chopped onions
1 cup instant brown rice
1 package of taco seasoning (40gm)
- Put all the ingredients on the stove in a medium sized pot and cook on low/medium heat for 20 minutes or until rice is soft.
- Stir occasionally.
- Serve warm with multigrain taco chips and shredded cheese.
- Top with shredded lettuce and chopped tomatoes. Scoop the dip with the taco chips.
- Use low sodium seasoning if desired.
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