Barbecued Beans and Rice

3/4 c. regular long-grain rice
1 T. vegetable oil
1 medium green pepper, cut into 1/2 in. pieces
1 medium red pepper, cut into 1/2 in. pieces
1 medium onion, chopped
1 can ( 15-19 oz) black beans, rinsed and drained
1 can (15-19 oz) red kidney beans, rinsed and drained
1 can (15-19 oz) garbanzo beans, rinsed and drained
1 can (15-19 oz) pink beans, rinsed and drained
1 can ( 14 1/2 oz) no-salt added, stewed tomatoes
1 c. water
1/2 c. bottled barbecue sauce
parsley (opt.)

In 2 qt. saucepan, prepare rice as label directs but do not add butter or margarine.

Meanwhile in a 12-in. skillet, heat oil over medium-high heat until hot.
Add peppers and onion and cook, stirring, until tender.
Add all beans, tomatoes, water and barbecue sauce; heat to boiling over high heat.
Reduce heat to low; cover and simmer 15 minutes.

Spoon rice into center of beans. Before serving stir to combine rice and bean mixture. Add chopped parsley to individual serving bowls, if desired.



Please make your car a NO PHONE ZONE!!!

If you like this blog, please look for my other blogs:
Thyme for Herbs
Bits, Tales, and Yarns

Tarragon and Grape Chicken

4 medium skinless, boneless chicken breast halves ( 1/4 pounds)
1/2 t. salt
1/4 t. coarsely ground black pepper
1 t. olive oil
2 t. margarine or butter
3 medium shallots, finely chopped (1/3 cup)
1/4 c. white wine
1/4 chicken broth
1/4 c. half-and-half or light cream
1 c. seedless red and/or green grapes, each cut in half
1 T. chopped fresh tarragon

Sprinkle chicken with 1/4 t. salt and the pepper

In nonstick 12-in. skillet, heat oil over medium-high heat until hot.
Add chicken and cook 6 minutes.
Reduce heat to medium, turn chicken over, and cook until chicken is golden brown and loses its pink color throughout, 6-8 minutes longer.
Transfer chicken to platter and keep warm.

In same skillet, melt margarine over medium-low heat.
Add shallots and remaining 1/4 t. salt; cook stirring, until tender and golden, 3-5 minutes.
Stir in wine; cook 30 seconds.
Stir in broth, half-and-half, grapes, and tarragon.
Return chicken to skillet; heat through.

YIELD: 4 servings

Calories ...........255
Total Fat...........8g
Sat. Fat............2g
Cholesterol.........87mg
Sodium.............455mg
Carbohydrate.......10g
Protein............34g






Please make your car a NO PHONE ZONE!!!

If you like this blog, please look for my other blogs:
Thyme for Herbs
Bits, Tales, and Yarns

Lent - Picante Bass Fillets

Vegetable cooking spray
1 t. vegetable oil
1/3 c. chopped onion
3 large garlic cloves
1 c. water
1 t. chicken-flavored bouillon granules
1 (4 oz) can chopped green chiles, drained
2 t. chili powder
1/4 t. ground cumin
2/3 c. uncooked long-grain rice
6 ( 4 oz.) bass fillets
1/2 medium avocado
1 medium tomato, chopped
2 T. plus 2 t. chopped ripe olives
1/4 c. plus 2 t. (1 1/2 oz) shredded low fat Cheddar cheese

Coat a nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion and garlic; sauté until tender.
Add water and next 5 ingredients.
Bring to a boil; cover and simmer for 10 minutes.
Arrange fillets over rice; cover and cook 12 minutes or until fish flakes easily when tested with a fork and rice is tender.
Remove from heat.

Combine avocado, tomato, and olives; spoon evenly over fillets.
Sprinkle with cheese.
Cover and let stand for 2 minutes or until cheese melts.

YIELD: 6 servings (263 calories per serving)

Please make your car a NO PHONE ZONE!!!

If you like this blog, please look for my other blogs:
Thyme for Herbs
Bits, Tales, and Yarns