Black Beans and Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup instant brown rice
2 teaspoons extra-virgin olive oil
1 medium onion, chopped (1 cup)
1 medium red bell pepper, seeded and diced (2 cups)
2 cloves garlic, minced
1 19-ounce can black beans or dark red kidney beans, rinsed
1/4 cup reduced-sodium chicken broth or vegetable broth
1 tablespoon cider vinegar
1/4 teaspoon hot sauce, such as Tabasco
1/8 teaspoon freshly ground pepper
1/3 cup chopped fresh cilantro
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Directions: |
Directions:Cook rice according to package directions.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion; cook, stirring often, for 2 minutes. Add bell pepper and garlic; cook, stirring often, until softened, 2 to 3 minutes. Add beans, broth, vinegar, hot sauce and pepper; cook until heated through, 1 to 2 minutes. Add the hot rice and cilantro; mix well. |
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Number Of
Servings: |
Number Of
Servings:Makes 4 servings, 1 cup each |
Personal
Notes: |
Personal
Notes: The combination of whole-grain brown rice and fiber-rich beans makes this a nutritionally super side dish. Because we use instant brown rice and canned beans, it is also super fast. Try it with pork or chicken, or sprinkle with cheese and wrap in a flour tortilla for lunch or a vegetarian supper
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