Rice and beans, two of the most affordable and versatile pantry items, are the two main ingredients in this entrée. This dish is not only delicious but also can be easily on the table in less than 30 minutes.
Black Beans and Rice
Calories363 Per Serving
Protein10g Per Serving
Fiber7g Per Serving
|Total Fat||11.0 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.5 g|
|Monounsaturated Fat||7.0 g|
|Total Carbohydrate||56 g|
|Dietary Fiber||7 g|
|Added Sugars||0 g|
3 1/2 starch, 1 lean meat, 1 fat
2 cups uncooked, instant brown rice
¼ cup fresh lime juice (about 2 medium limes)
2 teaspoons olive oil (extra-virgin preferred) and 2 tablespoons olive oil (extra-virgin preferred), divided use
1/2 teaspoon salt
1 medium onion, finely chopped
2 medium garlic cloves, mincedOR
1 teaspoon jarred minced garlic
2 teaspoons ground cumin
1 teaspoon chili powder
1 15-ounce can no-salt-added black beans, rinsed and drained
2 tablespoons finely chopped fresh cilantro (optional)
2 tablespoons finely chopped fresh oregano (optional)
Prepare the rice using the package directions, omitting the salt and margarine.
Meanwhile, in a small bowl, whisk together the lime juice, 2 teaspoons oil and salt. Set aside.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently. Stir in the garlic. Cook for 1 minute, stirring frequently. Stir in the cumin and chili powder. Cook for 1 minute, stirring frequently. Stir in the beans. Cook until warmed through. Remove from the heat. Transfer to a large serving bowl.
Stir in the cooked rice, lime juice mixture, cilantro and oregano.