Soak 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|
|Calories from Fat: 107 (21%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 504
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