SPICY RICEY VEGETARIAN DINNER

 

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  • Servings:
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Ingredients

  • 3 cups vegetable broth
  • 1 1/2 cups chunky salsa
  • 15 oz. three-bean chili (I just used Hormel's Vegetarian Fat-Free chili)
  • 1/4 cup fat-free Italian dressing (I used a bit more, say 1/2 cup)
  • 3 cups instant rice (I used about 1/2 cup white and then did the rest in Instant brown rice. I actually did 4 cups since after 3 cups it was still kind of soupy and I wanted it more solid)

Directions

  • In a large sauce pan, bring the broth, salsa, chili and dressing to a boil. Reduce the heat.
  • Add the rice and let it sit for 5 minutes.
  • Serve hot - you can serve as is or wrap in a tortilla.

Notes

Author Credit: Busy People's Low-Fat Cookbook by Dawn Hall

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