Mexican Beans and Rice

 

Ingredients:

• 1 cup finely chopped yellow onion
• 2 jalapeno peppers, finely chopped
• 1 tsp cumin
• 2 cups hot cooked rice (microwavable for speed or parboiled)
• 1 15-ounce can crushed tomatoes
• 1 cup frozen sweet corn
• 1 15-ounce can less sodium black beans or pinto beans
• 2 tbsp freshly chopped cilantro

Directions:

In a medium skillet coated with nonstick cooking spray, sauté onions and jalapeno peppers until softened. Sprinkle cumin and cook for 1 minute. Add rice, crushed tomatoes, sweet corn and black beans, and simmer for 10 minutes. Top with 2% shredded cheddar and serve as a side or a vegetarian main dish.

Recipe makes 6 serving.  Each serving is 5 weight watcher points.