Yahoo! It’s officially summer! The kids are out of school, and for the most part, the sun is shining in Seattle.
My kids have flown the coop, but I work for our local school district in their IT department, so when the teachers and kids head off for summer break, life in IT is far less chaotic.
Thus my joy for the start of summer break.
Adding to my elation is that grilling season is in full swing. The farmers markets are open with an abundance of local fruits and veggies just waiting to be tossed into an easy side dish like this colorful bowl of brown rice and black beans.
This Mexican brown rice and black bean recipe required a handful of ingredients, including fresh corn from the market.
Our spicy Mexican black beans and rice were served with this juicy roasted chicken, a family favorite. The beer marinade does an amazing job of tenderizing the chicken, along with spices like chipotle, cumin, cinnamon and cocoa powder to add some heat.
Please forgive me for missing my photo opportunity. By the time that chicken came off the grill, we were already picking off pieces and chasing each bite with rice and beans.
Here’s wishing you a happy, healthy summer with lots of food on the grill!
- 4 cups black beans, cooked
- 4 cup brown rice, cooked
- 4 ounces mild diced green chiles, one small can
- 1 can fire roasted diced tomatoes, drained
- 2 cups fresh or frozen corn
- ½ cup red onion, finely chopped
- 1 tablespoon chili powder
- 1 cup cilantro, chopped
- Combine ingredients in a microwave safe bowl and heat on high for 3 - 4 minutes until heated through.
Weight Watchers Points Plus 6
Saturated fatty acids: 0.30g
Monounsaturated fatty acids: 0.42g
Polyunsaturated fatty acids: 0.60g
Total fat: 1.33g
Calories from fat: 11
Carbohydrate, by difference: 54.10g
Total dietary fiber: 11.27g
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