Sunday, October 17, 2010

Supper Sunday- Mexican Beans and Rice

Mexican Beans and Rice
WW Points+= 5 points per 1/2 cup serving without the sour cream
1 can black beans (drained)
1 can pinto beans (drained)
1 onion (diced)
2-3 cloves garlic (minced or pressed)
1 tsp chili powder
1 tsp garlic salt
1 tsp onion powder
1 cup salsa (I like chunky)
1 cup shredded cheddar cheese
3 cups cooked rice
3 TBS olive oil
Sour Cream
Fresh Cilantro for garnish

Place the olive oil in the pan and turn on med-high heat to warm.  Add the onion and let cook for 1 minute, then add the garlic.   Cook until onion and garlic are translucent.  Add the beans, salsa, garlic salt, onion powder, and chili powder.  Stir and cook until heated through.

Serve over rice, top with cheese and sour cream.  Garnish with cilantro.

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