• 1-2/3 cups low sodium chicken broth
• 1/4 tsp. salt
• 1 clove garlic, crushed
• 1/2 bay leaf, crushed
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. thyme
• 1 cup white rice, uncooked
• 1 lb. canned black beans, drained and rinsed
• 1/2 small red bell pepper, diced
• 1/2 jalapeño pepper, seeded and diced
• 1 ounce fresh cilantro, chopped
• 1/2 tsp. prepared mustard
• 1-1/2 tsp. red wine vinegar
• 1 Tbs. olive oil
• 1 tsp. chili powder
• 1 tsp. hot pepper sauce
• 1 clove garlic, crushed
• 1/2 tsp. ground black pepper
• 1/2 tsp. salt

Combine first eight ingredients in a small baking dish, cover, and bake at 350°F for 30-35 minutes, until rice is cooked, but still moist. Combine remaining ingredients in a medium bowl. Mix with the rice. Chill and serve.

Courtesy American Dry Bean Board.

Per serving: calories 341, fat 5.3g, 14% calories from fat, cholesterol 2mg, protein 12.2g, carbohydrates 62.6g, fiber 10.6g, sugar 5.8g, sodium 300mg, diet points 5.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 3.5, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 0.0

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