Mexican Rice and Beans
Serves 4 -6

Nutrition facts, per serving:

• 273 Calories
• 1 gram fat
• 9.7 grams protein
• 56.1 grams carbohydrate
• 0 cholesterol
• 348 milligram sodium
• 9.2 grams fiber

Ingredients:

• 1 c. finely chopped yellow onion
• 2 jalapeno peppers, finely chopped
• 1 tsp. cumin
• 2 c. hot cooked rice (microwaveable for speed or parboiled)
• 1 15 oz. can crushed tomatoes
• 1 c. frozen sweet corn
• 1 15 oz. can less-sodium black beans or pinto beans
• 2 Tbsp. freshly chopped cilantro

Directions:

1. In a medium skillet coated with nonstick cooking spray, sauté onions and jalapeno peppers until softened. 
2. Sprinkle cumin and cook for 1 minute. 
3. Add rice, crushed tomatoes, sweet corn and black beans, and simmer for 10 minutes.
4. Serve with broiled fish, chicken or pork.

Mexican Rice and Beans makes a great side dish for a grilled chicken, fish or pork entree, or use as a burrito filling, with a sprinkling of reduced-fat cheese.