RAINBOW BEANS AND RICE
Photocredit: jamailac via Flickr Creative Commons
1 Tbs Olive oil
1 Medium Red onion, diced
1 Medium Red bell pepper, diced
1 Medium Green bell pepper, diced
2 Cloves White garlic, diced
1 Medium Zucchini, diced
1 Can Red beans, drained and rinsed
1 Can Black beans, drained and rinsed
1 Can Unsalted yellow corn*
1 Cup Green salsa
1 Cup Water
1 tsp Brown mustard
½ tsp Red pepper
½ tsp Black pepper
½ tsp Cumin
½ tsp Salt
2 Cups White rice, cooked
1 Tbs Fresh cilantro, diced
6 Tbs Lowfat sour cream
In large skillet, heat olive oil over medium heat. Sauté red onion, red and green peppers, garlic and zucchini for 4 minutes or until onions are tender. Add beans, corn, salsa, water, mustard and spices. Stir while bringing to a light boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Remove from heat. Ladle over rice; garnish with a pinch of fresh cilantro and a dollop of sour cream. Serve hot.
Servings: 6
Cooking Tips:
*Do NOT drain.
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