Black Beans and Rice with Salsa16 oz. can black beans, drained
1-1/2 cups cooked rice (preferably brown rice)
3/4 cup chunky salsa (mild or medium)
1 Tbsp. fresh cilantro, chopped
sour cream, low fat or fat-free (optional) In a non-stick skillet, combine all ingredients and heat through, stirring. Add a bit more salsa if it looks too dry. Garnish with a little sour cream, either on top or on the side of each serving. Serves three.
Add a tossed salad and a light dessert for a truly healthy and really quick meal.