this is high in flavor/texture and eye appeal

all I know is that it passed the test for my table - I serve this to company often

what's good about this is that at least up here in the frigid northeast - good fresh veggies are hard to come by - this you can make in the winter

Mexican Beans on Rice

1 Tablespoon + 1 teaspoon olive oil

1 C diced onion

1/2 C diced Celery

1/2 C diced red pepper

1 Tablespoon cilantro minced (more for garnish)

1 teaspoon jalapeno diced (i usually use a bit more)

1 garlic clove minced

2 C cooked rice

2 C canned italian tomatoes (drain - reserve liquid + chop large dice)

14 oz canned drained canneloni (white kidney beans)

*optional 1 C shredded lo fat cheddar

start the rice to cook

heat oil in a 2 qt sauce pan - med heat until hot

saute onion, celery, cilantro, garlic, jalapeno, pepper 2 minutes

add tomatoes and reserved liquid

raise heat to high, bring to boil

reduce to low, add beans, simmer 20 minutes

put the rice on a platter*

then pour the tomato/bean mix over

cilantro garnish

cheese if you like

*if you want to add some meat - you can poach/grill/microwave 2 chicken breast halves and pull the meat apart with your fingers and layer it on here