Spicy Ricey Vegetarian Dinner
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)
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.