Brain-Dead Food: Curry Rice & Spinach Recipe

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Brain-Dead Food: Curry Rice & Spinach Recipe : Recipes 4U


Brain-Dead Food: Curry Rice & Spinach Recipe

Recipe Ingredients

1 box near east curry rice
1 box frozen spinach
1 can black beans
1 can diced tomatoes (slightly
1 drained)

Recipe Preparation

I might have posted this before, but one of my favorite brain-dead
foods (outside of spaghetti), is to take one box of Near-East Curry
Rice and cook according to directions, without the added fat. While
that is cooking, microwave 1 frozen block of spinach (for some reason
fresh spinach doesn't taste as good to me in this recipe -- and takes
longer unless already de-stemmed and washed). When that is done,
drain and set aside. Nuke 1 can of black beans, drained and rinsed,
and 1 can of diced tomatoes (minus some of the juice), mixed together
(generally for about 3 minutes).

When rice is done, mix spinach, rice, beans and tomatoes (generally
in a large bowl). Snarf. Not only does it taste good, but it's
really colorful with the yellow rice, black beans, red tomatoes and
green spinach. Very satisfying. Even my almost-3-yr-old loves it.

Approximate total time: 25-30 minutes (time to cook rice)

Source: apparent original

Posted by (Karen L J Carr +1 508 960 6346) to the
Fatfree Digest [Volume 16 Issue 5] Mar. 9, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, using MMCONV. Archived through kindness of Karen




Servings: 2




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Brain-Dead Food: Curry Rice & Spinach Recipe from the Recipes 4U Collection

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This Brain-Dead Food: Curry Rice & Spinach Recipe is one of our Indian Recipes, which have been assembled from our own collection and `free to use` sources. Clearly, as there are more than 50,000 recipes in our cookbook it would be a seriously difficult task to prepare every single recipe, so please exercise caution and use common sense. If a recipe appears to be wrong, please let us know.


Brain-Dead Food: Curry Rice & Spinach Recipe

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