Mexican Lunch Minus The Meat

`

Ingredients

• 1/2 small onion, chopped
• 1 can (15 1/2 ounces) crushed tomatoes
• 3/4 cup corn kernels
• 1 can (3 1/2 ounces) chopped green chili peppers
• 1 can (14-19 ounces) black beans, rinsed and drained (or mixed beans)
• 1/2 cup cooked rice
• 1 tsp ground cumin


Directions

1. Heat a 2-quart pot coated with 1 teaspoon olive oil over medium-high heat. Add the onion and cook, stirring, for 1 minute. Add tomatoes, corn, and chili peppers

2. Bring to a boil. 



3. Add the beans, rice, and cumin. Remove from heat, cover, and let stand for 10 minutes.

(Makes 4 Servings)