"A lightening-quick version of the classic, this cooks in the time it takes to boil the rice. Hot sauce, please?" In a medium nonstick skillet, heat oil over medium heat; add ham (if using), onion, bell pepper, celery, garlic and jalapeno pepper. Cook, stirring constantly, until vegetables are soft, about 5 minutes. Add beans, tomato juice, oregano and quarter cup of water. Bring to a boil; reduce heat to low and simmer uncovered for 10 minutes. Spoon bean mixture over hot cooked rice, sprinkle with scallions and parsley to garnish, and serve. Each serving (generous half cup bean mixture with ham and half cup rice) provides: half FA, 1- quarter V, 2 P, 1 B Per serving (with ham): 281 cal, 14 g pro, 47 g car 4 g fat: 2 g poly, 1 g mono, 1 g sat 480 mg sod, 14 mg chol Each serving ( half cup) without ham provides: half FA, 1- quarter V, 1 P, 1 B Per serving (without ham): 250 cal, 9 g pro, 46 g car 3 g fat: 2 g poly, 1 g mono, 0 g sat 247 mg sod, 0 mg chol