I made this for a mexican themed birthday party we went to. I thought since all of us ladies are watching our butts get smaller, I would bring a figure friendly dish. This turned out very good... I can see using this in a couple of variations... putting in a tortilla with some beans and chicken, Using as a dip for baked tortilla chips, using as a base for mexican chili or verde. The list goes on and on. For rice and bean lovers alike, I think you will love this dish.
Nutrition Facts: 2/3 cup equals 206 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 273 mg sodium, 31 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
6 WW Points Plus
Ingredients
2/3 cup uncooked long grain rice
2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
6 green onions, sliced
1/4 cup pickled jalapeno slices, chopped
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon molasses
1/2 teaspoon salt
1/2 teaspoon cumin seeds, toasted and ground
Directions
Cook rice according to package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
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