PREPARATION TIME: 30 minutes SERVES: 4

• 4 ounces uncooked rice
• ½ cup chopped red onion
• ½ cup chicken stock
• ⅓ cup water
• ½ teaspoon ground cumin
• 8 ounces rinse and drained canned black beans
• 1 cup diced red bell pepper
• 1 cup diced green bell pepper
• ¾ cup mixed vegetable juice
• ¼ cup chopped cilantro
• 2 tablespoons fresh lime juice
• 1 small jalapeno pepper
• 2 teaspoons extra virgin olive oil
• ¼ teaspoon hot pepper sauce
• ⅛ teaspoon salt
• 16 butter lettuce leaves
• Red onion sliced and lime sliced (for garnish)

1. In a medium saucepan over high heat, combine rice, onion, stock, water, and cumin. Bring to a boil. Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
2. Stir in beans, bell peppers, vegetable juice, cilantro, lime juice, jalapeno pepper, olive oil, hot pepper sauce, and salt.
3. Arrange lettuce leaf on a plate and top with ¼ of salad mixture. Garnish with red onion and lime slices.

SERVING SIZE: 1 cup NUTRITION INFORMATION: 222 Calories, 7g Protein, 3g Fat, 41g Carbohydrates, 0mg Cholesterol, 466mg Sodium

Related Topic – Food to the Table Fast

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