GALLO PINTO

• 1 c Raw brown rice (steamed)
• 5 cn (1 6 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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