Title: Gallo Pinto
Categories: Digest Feb
Yield: 1 Servings

1	c	Raw brown rice (steamed)
5	cn	(16 oz) black beans (rinsed
		And drained)
1		Chopped onion
2	lg	Green peppers, chopped or
		Diced
2	lg	Red peppers, chopped or
		Diced
2 1/2	ts	Ground coriander
4	tb	Veg. Worcestershire sauce
2	tb	Tobasco sauce
1		Scant Tbs. salt
2	pk	Chopped, frozen spinach
		(thawed and squeezed)

Spray large casserole dish with something like Pam. (We used a LARGE, round Le Creuset dish.) Cook rice ahead (we used a steamer so that the rice wouldn't stick together). Saute peppers, onions, spinach, and seasonings. Add rice and mix. Add rinsed beans and mix. Heat through (covered). Enjoy.

Posted by dpattow@uwspmail.uwsp.edu to the Fatfree Digest [Volume 15 Issue 14] Feb. 14, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

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