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