Zesty Chicken with Corn Salsa

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Progresso®

Reduced Sodium Chicken Noodle Soup

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Soy to the World

Soy foods may contain soy protein and isoflavones, two components with promise in lowering blood cholesterol and reducing risk of heart disease.

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Soybeans and Rice

Tasty soybeans are so easy to make with ingredients that can easily be kept on hand. It's a hearty vegetarian feast! From eatbetteramerica.

Prep Time:15 min

Start to Finish:4 hr 15 min

makes:12 servings (about 1/2 cup each)

1	cup dried soybeans (8 oz), sorted, rinsed
2	cups water
1	teaspoon olive, canola or soybean oil
1	large onion, chopped (1 cup)
1	large green bell pepper, chopped (1 cup)
1	clove garlic, finely chopped
1 3/4	cups Progresso® chicken broth (from 32-oz carton)
1/4	teaspoon dried oregano leaves
1/8	teaspoon ground red pepper (cayenne)
2	dried bay leaves
3/4	cup uncooked regular long-grain white rice
1	can (14.5 oz) Muir Glen® Organic diced tomatoes, undrained

1.	In 4-quart saucepan or Dutch oven, heat soybeans and enough water just to cover beans to boiling. Boil uncovered 2 minutes; remove from heat. Cover; let stand 1 hour. Drain.
2.	Stir in 2 cups water. Heat to boiling; reduce heat to medium-low. Cover; cook 2 hours to 2 hours 30 minutes or until soybeans are tender (do not boil or beans will fall apart). Drain.
3.	Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Add onion, bell pepper and garlic; cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in broth, oregano, red pepper and bay leaves. Heat to boiling. Stir in rice; reduce heat. Cover; simmer 15 to 20 minutes or until liquid is absorbed.
4.	Stir in soybeans and tomatoes. Cook, stirring occasionally, until thoroughly heated and liquid is absorbed. Remove bay leaves.

Nutritional Information

1 Serving: Calories 150 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 180mg; Total Carbohydrate 18g (Dietary Fiber 3g, Sugars 2g); Protein 9g % Daily Value*: Vitamin A 2%; Vitamin C 15%; Calcium 6%; Iron 20% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1 oz-equivalents Meat & Beans, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

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