Easy Spicy Beans and Rice

2 c Brown rice (uncooked),

Or 4 C cooked 2 15-oz cans of any type of

Beans 1/2 c Salsa

1 Clove garlic, minced (or 1

ts Minced garlic-in-a-jar) 1/2 lg Red onion, chopped

2 ts Cumin

2 c Tomato (ie spagetti) sauce

10 ds Tabasco sauce

If using uncooked rice, start it cooking. Rinse canned beans thoroughly in a colander. In a large nonstick frying pan add salsa, garlic, onions, and cumin. Saute until onions are limp. Add tomato sauce and tabasco sauce, and simmer. If using cooked rice, reheat it now. Five minutes before the rice is ready, stir the beans in gently and simmer until well heated. Serve beans over rice. From "Think Light" meal program, which states: Serves 4 (1-cup) servings. Per serving - 424 calories. 2.7 gms fat (5% cff). 84 gms carb. 21 gms protein. 450 mg sodium. 25 gms fiber. From: [email protected] (Lynda Korsan). Fatfree Digest [Volume 10 Issue 14] Aug. 24, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV