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Suggest a better descriptionSoak the tomatoes in water to cover for 1 hour. Drain and discard the liquid. Coarsely chop the tomatoes. In a large saucepan, melt the butter and add the onion and garlic. Saute for 3 to 4 minutes; add the tomatoes. Saute for 2 minutes more. Add the rice, 2 cups of the water, and the seasonings; simmer uncovered for about 10 minutes, purring frequently. Stir in the remaining 2 cups water, beans and spinach and cook for 8 to 10 minutes more, continuing to stir, until the dish is creamy. Turn off the heat and stir in the cheese. Serve hot. Yield: 4 servings Each serving provides: 587 Calories -- 9 g fat (22 mg chol) Paprika is for color. -- from Lean Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian. Formatted by patH
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 504 | ||
Calories from Fat: 107 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 12.3mg | 4 % | |
Sodium 8.9mg | 0 % | |
Potassium 99.1mg | 3 % | |
Total Carbohydrate 89.4g | 26 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 86.2g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 504
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