Meal Planner Monday: Cuban Black Beans and Rice

I was searching for an idea for dinner and came across this in my Weight Watchers cookbook...

2 (15 1/2 oz) cans black beans, drained but not rinsed

1 tbsp olive oil

1 red bell pepper, chopped

1 onion, chopped (or about 2 green onions)

2 garlic cloves, minced

1 cup drained petite diced tomatoes (or freshly chopped cherry tomatoes)

1 1/2 tsp ground cumin

1/2 tsp dried oregano

1 Tbsp. lime juice

1/2 tsp hot pepper sauce

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- Cook the rice according to the package directions.

- With a fork, coarsely mash 1 cup of the beans, set aside

- Heat the oil in a large suacepan over medium high heat. Add the bell pepper, onion, and garlic; cook, stirring until the vegetables are softened.

- Add the whole and mashed beans, the tomatoes, cumin and oregano; cook, stirring occasionally until the mixture thickens slightly and the vegetables are tender, about 10 minutes.

- Add the lime juice and hot pepper sauce. Mix well. Serve over rice.

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Optional: I cooked a couple boneless chicken breasts and cut into strips to finish off the meal. I used Old Bay seasoning on the chicken - Jamaican Jerk or other Cajun type seasoning would be good, too. It was a delightful summer dinner...it made me think I was in the Caribbean.