Black Beans and Yellow Rice

From Weight Watchers Annual Recipes for Success 2006
Makes 4 servings: 3/4 cup rice, 1-1/2 cups black beans, and 2 tablespoon sour cream

Ingredients
1/2 teaspoon olive oil
1 medium red or green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
1-1/2 cups bottled chunky salsa
1/2 cup water
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
3/4 cup uncooked rice
pinch saffron
1/2 cup reduced-fat sour cream
4 tablespoons fresh cilantro, chopped

Instructions
1. Heat oil in large pan over medium-high heat until hot. Add bell pepper, onion and garlic, saute 5 minutes or until tender.  Stir in beans and next four ingredients.  Bring to boil.  Cover, reduce heat, and simmer gently for 30 minutes.
2. While bean mixture cooks, cook rice per package directions, omitting salt and fat and adding saffron to cooking water.
3. Spoon rice into 4 large individual bowls and top with bean mixture.  Garnish with sour cream and cilantro.

Nutritional Information
Calories 350; Fat 4.1g (saturated 1.5g); Cholesterol 8mg; Sodium 646mg; Total Carbohydrate 70.1g; Fiber 7.6g; Protein 11.8g.


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