Tropical Black Beans and Rice

I adapted this from the Weight Watchers website. It is a wonderful, filling vegetarian meal. You will never miss the meat! Cook a large pot of brown rice and keep it separate in the fridge. This will keep for several days and is a good choice for those of you who like to do most of your cooking on the weekend.

Tropical Black Beans and Rice

2 tsp olive oil
1/2 c. red onion, chopped
1/2 c orange juice
1/3 c fresh lime juice
2 tbsp fresh cilantro, chopped (or 2 tsp dried)
1/8 tsp cayenne pepper
1/2 medium red pepper, diced
1/2 medium green pepper, diced
1 medium mango, diced (or papaya, or 20 oz canned pineapple, drained)
2 garlic cloves, minced
15 oz canned black beans, rinsed & drained
3 c. cooked brown rice

Coat a large nonstick skillet with cooking spray. Add oil and heat over medium heat until sizzling. Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes.

Stir in beans. Cook until heated through, about 5 minutes. Serve over rice.

Serves 4 (3/4 c. rice and 1 cup bean mixture)
6 WW points

(The picture shows Canadian bacon, which I threw in because I had it on hand and needed to use it.)