Heat oil in large nonstick skillet over medium heat. Add almonds. Cook and toss about 5 minutes until lightly browned. Remove almonds with slotted spoon; set aside. Add tomatoes, rice and water to skillet. Cook about 5 minutes until most of liquid is absorbed. Mix in beans and chiles. Continue to cook until most of liquid is absorbed but mixture is not dry. Mix in almonds and cilantro. Season with pepper sauce and salt. Servings: 4 (PER PORTION: 428 Calories; 21 g Fat; 0 mg Cholesterol; 618 mg Sodium; 50 g Carbohydrate; 9 g Fiber; 13 g Protein.) See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 4|
|Calories from Fat: 160 (32%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 0mg||0 %|
|Sodium 537.1mg||19 %|
|Potassium 782.1mg||21 %|
|Total Carbohydrate 74.6g||22 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 65.4g|
|Protein 15.4g||22 %|
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Calories per serving: 507
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