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Mexican Lunch Minus The Meat





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Mexican Lunch Minus The Meat

 

This tasty vegetarian dish is sure to please even the pickiest meat eater.

 

Ingredients

 

1/2 small onion, chopped

1 can (15 1/2 ounces) crushed tomatoes

3/4 cup frozen corn kernels

1 can (3 1/2 ounces)chopped green chile peppers

1 can (14-19 ounces) black beans, rinsed and drained

1/2 cup instant rice

1 tsp ground cumin

 

Directions

 

1. Heat a 2-quart pot coated with cooking spray over medium-high heat. Add the onion and cook, stirring, for 1 minute. Add tomatoes, corn, and chile peppers

 

2. Bring to a boil.

 

3. Add the beans, rice, and cumin. Remove from heat, cover, and let stand for 10 minutes.

 

(Makes 4 Servings)

 

Calories Per Serving: 199