Rainbow Beans and Rice

• 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

1. 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.
2. Add beans, corn, salsa, water, mustard and spices. Stir while bringing to a light boil.
3. Reduce heat and simmer for 30 minutes, stirring occasionally.
4. 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.

Nutrition Information