"For this reason I kneel before the Father, from whom every family in heaven and on earth derives its name. I pray that out of his glorious riches he may strengthen you with power through his Spirit in your inner being, so that Christ may dwell in your hearts through faith. And I pray that you, being rooted and established in love, may have power, together with all the Lord’s holy people, to grasp how wide and long and high and deep is the love of Christ, and to know this love that surpasses knowledge —that you may be filled to the measure of all the fullness of God.

Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen." -- Ephesians 3:14-21 (ESV)

Friday, May 13, 2011

Recipes: Mexican Rice with Black Beans and Corn

I started Weight Watchers a couple of weeks ago. I married a guy who likes to eat. I like to eat. We eat well. Very well. It has gotten out of control. And being over 40 and having given birth to two children late in life on top of always already struggling with my weight, maybe you can imagine the problem.

So, I'm counting points. It's rather annoying and also invigorating. But mostly annoying. That said, it works. And it's a plan I can live with long term, which is basically for the rest of my life as long as I'm disciplined. But that's a whole different issue.

Anyway, I'm on the hunt for flavorful, filling, and low points recipes. This one is about 3 points per serving - a serving being 1/2 cup. It's meant to be a side dish. Add some grilled chicken to make it a meal.


2 cups uncooked white rice
2 cups low-fat, low sodium chicken stock
2.5 cups water
dash salt
2 Tbsp olive oil
1 medium onion, minced
2 Tbsp minced garlic
1 15oz can diced tomatoes
1 4 or 7oz can diced green chilies
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp paprika
1 15oz can black beans, drained
1 11oz can corn

1. By whatever method you normally use, cook the rice with the chicken stock, water, and salt.

2. Warm a large saute pan over medium heat. Add oil and allow to get hot. Then add the onions and garlic, being careful not to let the garlic burn. Cook until the onion is translucent.

3. Add the tomatoes and green chilies, including their liquids. Mix a bit and then add the chili powder, cumin, and paprika. Mix all together well, making sure any lumps of the spices are broken down and everything is incorporated.

4. Add the black beans and corn. Include the liquid with the corn. Mix well.

5. Add the cooked rice. It will take some muscle to incorporate the rice with the mixture - you may want to transfer it to a large bowl to mix.

This makes a large batch that will serve maybe 20 half cup servings. I think.

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