3 cans Kidney, Pinto, Black or Northern beans, drained
Bring rice and chicken broth to a boil in a medium saucepan. Cover and simmer 20 minutes until rice is tender. While rice is cooking, heat oil in a large stock pot. Saute' onion, garlic, green pepper until tender. Add oregano, cumin, chili powder, cayenne, pepper and parsley. Saute' for 2 minutes. Add tomatoes, Worcestershire sauce and beans. Simmer for 10 minutes. Add cooked rice and stir.
Freezes extremely well. Add chicken for a quick and easy meal.
306 cal; 15 g protein; 2 g fat; 60 g carb
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