Serves: 12

1. Heat soybeans and enough water just to cover beans to boiling in 4-quart saucepan or Dutch oven. Boil uncovered 2 minutes remove from heat. Cover and let stand 1 hour drain.

2. Stir in 2 cups water. Heat to boiling reduce heat to medium-low. Cover and cook 2 hours to 2 hours 30 minutes or until soybeans are tender (do not boil or beans will fall apart) drain.

3. Heat oil in 12-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 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 and simmer 15 to 20 minutes or until liquid is absorbed.

4. Stir in soybeans and tomatoes. Cook, stirring occasionally, until heated through and liquid is absorbed. Remove bay leaves.

NUTRITION FACTS: 1 Serving (about 1/2 cup): Calories 150 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 210mg Carbohydrate 17g (Dietary Fiber 3g) Protein 10g % DAILY VALUE: Vitamin A 2% Vitamin C 10% Calcium 6% Iron 16% DIET EXCHANGES: 1 Starch 1 Medium-Fat Meat

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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