Hearty Latin Stew
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown rice
|
|
| ½ | cup |
cracked wheat (bulgur)
|
*
|
| 16 | ounces |
chickpeas (garbanzo beans)
canned |
|
| 4 | ounces |
red chili peppers
canned, diced |
|
| 8 | ounces |
green beans
|
|
| 12 | ounces |
corn
|
|
| 16 | ounces |
tomatoes, stewed, canned
|
|
| 1 | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown rice
|
|
| 118 | ml |
cracked wheat (bulgur)
|
*
|
| 462.4 | ml/g |
chickpeas (garbanzo beans)
canned |
|
| 115.6 | ml/g |
red chili peppers
canned, diced |
|
| 231.2 | ml/g |
green beans
|
|
| 346.8 | ml/g |
corn
|
|
| 462.4 | ml/g |
tomatoes, stewed, canned
|
|
| 5 | ml |
chili powder
|
|
Directions
Cook brown rice and bulgur together.
Heat together in a large pot string beans, chiles, chili powder and hot sauce.
Mix in the remaining ingredients. Simmer for 15 to 30 minutes.
