Mexican Lunch Minus the Meat



Ingredients


· 1/2 small onion, chopped

· 1 can (15 1/2 ounces) crushed tomatoes

· 3/4 cup corn kernels

· 1 can (3 1/2 ounces) chopped green chili peppers

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

· 1/2 cup cooked rice

· 1 tsp ground cumin


Directions


1. Heat a 2-quart pot coated with 1 teaspoon olive oil over medium-high heat. Add the onion and cook, stirring, for 1 minute. Add tomatoes, corn, and chili 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)

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