Santa Fe Rice and Beans (Friday)

Makes 5 servings

1 tablespoon canola oil

1 medium green bell pepper, diced

1 medium onion, chopped 2 cloves garlic, minced

1 can (14 ounces) unsalted chicken broth

1 teaspoon ground cumin

1 can (15 ounces) reducedsodium black beans, rinsed

1 can (16 ounces) reducedsodium pinto beans, rinsed 1 can (10 ounces) no-salt-added or regular diced tomatoes with green chiles (undrained)

1 package (10 ounces) frozen shoepeg corn

1 tablespoon red wine vinegar

3 cups cooked brown rice (see note)

Reduced-fat sour cream and chopped fresh cilantro for garnish

Prep time: 15 minutes. Cooking time: about 30 minutes, plus rice.

Heat oil in a large nonstick skillet over medium heat; add bell pepper, onion and garlic. Cook 6 minutes. Stir in broth and cumin. Bring to a boil; reduce heat, cover and simmer 15 minutes. Add both beans, tomatoes, corn and vinegar. Simmer 10 minutes or until heated through. Serve over rice. Garnish as desired. Note: I used boil-in-a-bag brown rice; it cooks in 10 minutes in the microwave. Per serving: 334 calories, 62g carbohydrate, 14g protein, 4g fat (0.2g saturated), no cholesterol, 242mg sodium, 12g fiber. Calories from fat: 10%.