Rainbow Beans on Rice

(from SallyV’s recipe box)

This is an old South Beach Diet I found in a blog. It used brown rice for the Phase 2 recipe.

Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people

Categories: Vegetarian

Ingredients

  • 1 T. vegetable oil
  • 1 large onion,
  • 2-3 cloves garlic, minced
  • 1 (15-oz.) can red beans
  • 1 (151/2-oz.) can white beans
  • 1 (15-oz.) can black beans
  • 1 (141/2-oz.) can small diced tomatoes
  • 1 (8-oz.) can tomato sauce
  • 2 t. vinegar
  • 1 C. frozen yellow corn kernels
  • 1 T. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. granulated sugar
  • 1 t. salt
  • 1/2 t . pepper
  • 1 C. uncooked long grain rice
  • Shredded Cheddar cheese

Directions

  1. in a 12-inch, extra-deep skillet, heat the oil over medium heat. Cook the onion, stirring occasionally, until tender, about 3 minutes; add the garlic and sauté for 1 minute more.

  2. While the onion cooks, drain the 3 cans of beans in a colander and rinse well with cool water; drain completely.

  3. Add the tomatoes with juice, tomato sauce and vinegar to the onions. Add the corn, chili powder, cumin, sugar, salt & pepper and stir well. Add the drained beans. Reduce the heat to medium-low and simmer for 10 minutes.

  4. Cook rice according to package instructions. Spoon rice into shallow bowls and top with the bean mixture. Top with shredded cheese, if desired.

  5. NOTE: The amount of chili powder can be adjusted to the amount of heat you want. I also usually add some Tabasco according to taste.

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