Black Beans and Rice
Mexican
Main
220
Calories
47 g
Carbs
0.5 g
Fat
8 g
Protein
•
Method
Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion has softened, about 4 minutes. Stir in rice to coat; cook and stir for 2 minutes.
Add vegetable broth and bring to a boil. Cover, reduce to a simmer, and cook until liquid is absorbed, about 20 minutes.
Stir in beans, cumin, and cayenne; cook until beans are warmed through.
Ingredients
Olive Oil
•
1 teaspoon
Onion
•
1, chopped
Garlic Clove
•
2 cloves, minced
Black Beans
•
3.5 cups canned, drained
Cayenne Pepper
•
0.25 teaspoon
Rice
•
0.75 cup
Cumin
•
1 teaspoon ground cumin
Vegetable Stock
•
1.5 cups low sodium, low fat vegetable broth
