"Secrets to Cooking TexMex"
GREEK RICE and BEANS
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chiles
2/3 cup reduced sodium chicken broth
1 cup uncooked long-grain rice
2 tablespoons olive oil
1 package (10 oz.) mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz.) chickpeas, drained
1/2 pound fresh spinach, trimmed
4 ounces feta cheese, crumbled
1 teaspoon oregano
1 tablespoon chopped fresh mint
1 tablespoon lemon juice
1/4 teaspoon salt
In a medium saucepan, heat RO*TEL and chicken broth to boiling.
Add rice, heat to a boil. Reduce heat, cover and simmer 20 minutes
or until liquid is absorbed.
Meanwhile, in a large skillet, sauté mushrooms, onion and garlic in
hot oil 8 to 10 minutes or until vegetables are tender. Stir
and remaining ingredients. Cook 1 to 2 minutes over medium heat
or until spinach is just wilted. Serve hot or cold. Garnish
spinach leaves and lemon wedges. Makes 7 servings.
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to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.