* Exported from MasterCook *

                   Mexican Rice and Veggie Skillet

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beans 6 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15            ounces  kidney beans, canned -- drained and rinsed
  14 1/2        ounces  stewed tomatoes -- undrained
  10            ounces  enchilada sauce -- canned
  1                cup  water
  2               cups  frozen mixed vegetables
  1 1/2           cups  brown rice

In large nonstick skillet, combine all ingredients except rice; mix well. Bring to a 
boil. Stir in rice. Reduce heat to low; cover and simmer 18 to 20 minutes or until 
liquid is absorbed and rice is tender, stirring occasionally. Remove skillet from 
heat. Fluff mixture with fork. If desired, add salt and pepper to taste.

Description:
  "6 Points Per Serving"
Source:
  "Melinda"
Yield:
  "6 cups"

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Per serving: 519 Calories (kcal); 11g Total Fat; (18% calories from fat); 
16g Protein; 93g Carbohydrate; 23mg Cholesterol; 524mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 Fat; 
0 Other Carbohydrates

NOTES : Rice-19 points
Beans-4 points
Enchilada sauce-3 points
26/4=6.5 Points
If you disagree, please let me know, and I'll make adjustments