RAINBOW BEANS OVER RICE - Dinner tonight!

RAINBOW BEANS OVER RICE

INGREDIENTS:

2 tsp. oil

1 large onion chopped (for about 1 cup)

1-15 oz. can no-salt-added red beans

1-15 1/2 oz. can no-salt white beans

1-15 oz. can no-salt black beans

1-14 1/2 oz can no-salt chopped tomatoes

1- 8 oz. can tomato sauce

1 cup. frozen corn

1 tsp. chili powder, or more to taste

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. sugar

10 cups cooked brown rice

Shredded cheddar cheese

DIRECTIONS:

Cook rice. Meanwhile, heat oil over medium heat. Coarsely chop onion. Cook until tender, about 3 minutes. While onion cooks, drain beans in colander, rinse and shake gently to drain completely. Add tomatoes with juices and tomato sauce to onion. Add drained beans, corn, chili powder, cumin, garlic powder and sugar and stir well. Reduce heat to medium-low and simmer until the rice is done. Spoon the cooked rice into shallow bowls and top with the bean mixture. Top with shredded cheese and serve immediately. Use the no-salt products wherever you can in this recipe. Or substitute regular products. Depending on the brand, the canned weight of the beans may range from 14 1/2 oz. to 15 1/2 oz. I added water to the bean mixture to make it juicier. We also sprinkled red pepper flakes over the top of this, for an extra kick!