Cuban Beans and Rice

We have been eating quite a few vegetarian meals the last few weeks - mainly because we cook it once then have leftovers for a couple of days, but that works for me!  Try this recipe as is or wrap it in burrito shells - both work well.  It may seem like a lot of spice, but it is not, we add more to taste when we serve.  Great topped with salsa.  Makes 4 servings.

  1/2 Cup Brown Rice                                                                1 Tsp Oregano

  2 Tsp Vegetable Oil                                                                 1 Tsp Hot Hungarian Paprika

  4 Clove Garlic, minced                                                            1 Tsp Salt

  15.5 Ounce Black Beans, rinsed                                              1/4 Tsp Pepper

  1 Cup Water                                                                            1 Lb frozen pepper stir-fry

  1 Tbl Cajun Jerk Seasoning                                                     -vegetable blend

  1 1/2 Tsp Cumin                                                                     

Cook 1/2 cup brown rice to package directions, set aside.

Heat oil in a large skillet over medium-high heat.  Add garlic and cook for 30 seconds.  Stir in remaining ingredients (including

 rice). Bring to simmer, cover and reduce heat. Cook 10 minutes until vegetables are tender and flavors have blended.

Per Serving: 327 Cal (11% from Fat, 18% from Protein, 70% from Carb); 15 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 60 g Carb; 15 g Fiber; 0 g Sugar; 78 mg Calcium; 4 mg Iron; 647 mg Sodium