Mexican rice and beans

Ingredients:
1 can (15 oz) black beans, drained and rinsed
10 oz frozen corn
1 cup long grain white rice
16 oz thick and chunky salsa
1 1/2 cup vegetable juice
1/4 tsp cumin
1/4 tsp dried oregano

Directions:
Heat oven to 375. IN a 13x9x2 rectangular pan combine all ingredients. Cover and bake 55-60 minutes stirring once halfway through cooking time. 1 point for every 1/4 cup.

Seth and I love this one! It is soooo easy to make and then I just throw it into a tupperware bowl and whenever we need a couple points or can't think of what to do for lunch we have it! You can add chips, cheese, cottage cheese, or whatever you can think of. Seth usually eats 1 1/2 cups for 6 points and I usually have 3/4 for 3.