Cajun Rice and Vegetables

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
14 1/2	ounces	diced tomatoes with green chilies
1	cup	frozen corn
6	ounces	no salt added tomato paste
8	ounces	no salt added tomato sauce
4 1/2	ounces	green chilies
16	ounces	fat-free refried beans
2 1/4	ounces	black olives -- sliced
2	ounces	pimientos -- diced
2	tablespoons	Cajun spice -- see recipe
2	cups	instant rice
1 1/2	cups	water
1	cup	low sodium cheddar cheese -- shredded
1	tablespoon	olive oil

Drain juice from tomatoes into a large measuring cup. You should have 1/2 cup. Add enough water to make two cups. Bring to a boil and add rice. Remove from heat and cover.

Heat oil in large skillet over medium heat. Add tomatoes, corn, green chilies, olives, and pimentos. Cook for a couple of minutes.

Add tomato paste and seasoning. Cook for 1 minute.

Add refried beans and tomato sauce. Heat to boiling. Reduce heat and simmer for 10 minutes.

Add rice and cheese. Cook until cheese melts and everything is heated through.

Serving Ideas : This goes great as a filling in an omelet.

Makes 6 servings.

Per Serving: 284 Calories; 8g Fat (23.8% calories from fat); 10g Protein; 45g Carbohydrate; 5g Dietary Fiber; 14mg Cholesterol; 608mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.