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1 cup quick-cooking brown rice, uncooked
1/8 tsp. cumin
1-1/4 cups chicken broth
1 can (15-1/4 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles

Cook rice according to package directions adding the cumin, substituting chicken broth for water and omitting the salt. When done, mix in remaining ingredients and cover to heat thoroughly.

Posted by Melinda Abrams

Nutritional Info Per Serving: 339 Calories (kcal); 2g Total Fat; (5% calories from fat); 16g Protein; 65g Carbohydrate; 0mg Cholesterol; 260mg Sodium