5 POINTS
per serving

Ingredients:

1-1/3 cups chicken stock
2/3 cup long grain white rice
1-1/4 tsp. olive oil
5 ounces bottled roasted red bell peppers, drained & cut in short thin strips
1/4 green bell pepper, seeded and cut in short thin strips
2 cloves garlic, minced
1-1/4 lbs. canned black beans, drained and rinsed
1 Tbs. plus 1 tsp. white vinegar
1/8 tsp. hot pepper sauce, or to taste
2 Tbs. fresh cilantro or oregano, finely chopped

Instructions:

Boil stock in a medium saucepan over high heat. Stir in rice. Immediately reduce heat to low. Cover and simmer 20-25 minutes, or until rice is tender and liquid is absorbed. Remove from heat and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté peppers and garlic 2 minutes. Stir in next 3 ingredients. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in rice and cilantro and serve.

Yield: Makes 4 servings.
5 POINTS per serving

Nutrition information:
Per serving: 258 calories (18% calories from fat), 5 grams total fat, 2 grams saturated fat, 107 milligrams cholesterol, 241 milligrams sodium, 9 grams carbohydrates, 0.5 grams fiber, 43 grams protein, 112 milligrams calcium, 2 milligrams iron