Anita's Tried & True Heart Healthy Recipes

Mexican Rice & Bean Soup

Adapted from
16 servings

6 ozs Spam Lite luncheon meat, chopped 31 ozs canned dark red kidney beans, undrained 
1 c onions, chopped 2/3 c long-grain white rice, uncooked 
1 c bell peppers, chopped 2 tsps paprika 
1 tsp garlic, minced 2 tsps chili powder 
6 c water 1 tsp salt 
36 ozs canned tomato juice 1/4 tsp black pepper 
In a saucepan, combine luncheon meat, onions, bell peppers, and garlic. Cook until vegetables are tender. Add water, tomato juice, beans, rice, paprika, chili powder, salt, and black pepper. Simmer, covered, for 25 minutes, or until rice is done.
Nutritional Analysis per serving (16 servings total)
Calories 123   %CFF 14 %
Total Fat 2 g   Saturated Fat 0.5 mg
Protein 6 g   Cholesterol 8 g
Carbohydrates 19 g   Sodium 543 mg
Sugars 4 g   Fiber 4 g
1.8 WW Points
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Rated by 2 users (5.0)

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