Baja Black Beans and Corn Over Rice
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3 |
cups |
cooked rice |
|
15 |
ounces |
black beans -- canned -- drained and rinsed |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
1 |
small |
red onion -- diced |
|
1 |
small |
jalapeno -- diced and seeded |
|
1 |
tablespoon |
olive oil |
|
1/2 |
teaspoon |
cumin |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground pepper |
|
2 |
tablespoons |
fresh lime juice |
Heat oil in a saucepan and add onion. Cook until softened. Add remaining ingredients except rice and heat through. Serve corn mixture over rice. Makes 6 servings. |
Per Serving: 228 Calories; 3g Fat (12.6% calories from fat); 7g Protein; 42g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 428mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat. |