2 cups water
1 cup long grain white rice
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped jalapeno peppers
2 medium tomatoes, cut up
1 ear of corn, cut from cob
1 teaspoon crushed garlic
1 15 oz. can black beans

Bring water to boil, add rice; reduce heat, cover and simmer 15 minutes. Meanwhile, sauté onion and jalapeno peppers in oil in large, heavy skillet over medium heat one to two minutes or until onions are soft, but not brown. Add tomatoes, corn and garlic and cook three minutes. Stir in beans and heat through. Serve immediately over rice. Makes 4 servings.

Serve with a lettuce and avocado salad dressed with a balsamic vinaigrette dressing. For a heavier meal, grill chicken lightly dusted with chili powder. Sliced nectarines and blueberries and brown sugar would be nice for dessert.