This easy vegetarian lunch is super filling and is versatile enough that you can make a double batch and have it a couple of times! Even my kids will eat this if I tone down the spices just a little.
Made with Jasmine rice this dish is 6 WW points per serving, with brown rice it is reduced to 5 WW points per serving. I’ve also served this in smaller portions as a side dish with chicken and without the rice and wrapped in a tortilla. By itself the bean and tomato mixture is only 2 WW Points per serving!!
Spicy Black Beans and Rice
1/2c. chopped white onion
4 cloves garlic, minced ( I cut this back drastically for the kids)
1Tbsp. olive oil
1 14.5 oz can black beans, rinsed and drained
1 14.5 oz can Mexican Style Stewed Tomatoes
1/8 – 1/4tsp. crushed red pepper
2c. prepared brown rice
Cook brown rice according to directions.
Cook garlic and onion in hot oil in medium sauce pan until translucent. Add tomatoes, beans and crushed pepper and bring to a boil. Reduce heat and simmer for about 15 minutes.