Categories: Beans, Rice, Prodigy, Dec. 
      Yield: 6 servings 
  
      1 tb Vegetable oil 
      1 c  Chopped onions 
      1 c  Sliced celery 
      8 oz Canned tomato sauce 
    1/2 c  Water 
    1/2 ts Salt 
    1/4 ts Hot pepper sauce; to 1/2 t. 
      3 c  Cooked pinto beans; drained 
      3 c  Hot cooked brown rice 
  
  In large skillet, cook onions and celery in oil until tender. Stir in 
  tomato sauce, water, seasonings, and beans. Heat thoroughly. Serve over hot 
  rice. Note: any type of beans may be used in this recipe. Nutrition (per 
  serving):  157 calories  Total Fat  3 g (18% of calories), Source: USA Rice 
  Council, Date Published: 11/25/92 
  : 
   
  D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80À