Additions:

Cooking Directions:

• Beans are harvested in their natural state and even with the most careful processing, foreign substrances such as small stones may appear. Examine closely prior to preparation.
• Rinse beans thoroughly in cold water.
• In a large soup pot, bring water and beans to a boil. Reduce heat, cover and simmer 50 minutes.
• Saute garlic and onion in olive oil until transparent.
• After beans have cooked, add seasoning packet, rice and corn pack, vegetable packet, diced tomatoes and chicken, bringing to a boil. Simmer covered for an additional 30 minutes, stirring frequently to insure that rice doesn't stick to bottom of pot.

Serving Suggestions:

• Sprinkle each serving with grated cheese, sour cream, chopped chives, scalllions or cilantro.
• For a spicier taste, add dashes of Tabasco.

Ingredients:

Nutrition Facts Serving Size: About 1/4 Cup Dry (48g) Serving Per Container: About 8 Amount per Serving Calories 160    Calories from Fat 10 % Daily Value* Total Fat 1g 2%    Saturated Fat 0mg 0%    Trans Fat 0mg Cholesterol 0mg 0% Sodium 620mg 26% Total Carb. 32g 11%    Dietary Fiber 6g 23%    Sugars 2g Protein 7g Vitamin A 20% Vitamin C 30% Calcium 4% Iron 10% * Percent Daily Values are based on a 2,000 calorie diet.