Zippy Beans and Rice

1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 cup frozen corn
3/4 cup water
1 medium jalapeno pepper, seeded and chopped
1 teaspoon salt, optional
1 cup uncooked instant white or brown rice
1 green onion, sliced

In a skillet, combine the beans, tomatoes, corn, water, jalapeno and salt if desired. Bring to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed. Sprinkle with onion.

Yield: 6 servings.

Nutritional Facts:
One 3/4 cup serving prepared with brown rice and without salt) equals 197 calories, 414mg sodium, 0 cholesterol, 40gm carbohydrate, 8 gm protein, 2 gm fat.

Taste of Home - August/September 1999