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Title: Venezuelan Black Beans And Rice
Yield: 4 Servings

Ingredients

      1 md onion; chopped
      1    st celery; diced
      1 sm red pepper; diced
      1 c  long-grain white rice;
           -rinsed and drained
     14 oz vegetable broth
      1 ts turmeric
      1 ts oregano
      1 ts salt
      1 c  egg substitute, liquid;
           -scrambled
     15 oz black beans; heated
      1 ts crushed red pepper
      1    lemon wedges and tabasco; to
           -  taste

Instructions

Saute onion 2-3 minutes; add celery, bell pepper and rice. Cook stirring
until rice turns pale, 2-3 minutes. Reduce heat to low. Add broth,
turmeric, oregano and salt. Cover and cook until rice is tender and all
liquid is absorbed, 15-20 minutes. Remove from heat and fluff with fork.
Drain heated black beans and mix with rice. Top with scrambled eggs and
sprinkle with crushed red pepper. Serve with lemon wedges and tabasco.

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Per serving: 673 Calories (kcal); 6g Total Fat; (7% calories from fat); 37g
Protein; 120g Carbohydrate; 2mg Cholesterol; 1318mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve w/ 2 plantains, sliced diagonally and fried; greens.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: 365 Ways to Cook Vegetarian

Preparation Time: 0:45

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