Rice & Beans
Yield
4 servingsPrep
10 minCook
35 minReady
45 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 2 | each |
carrots
diced |
|
| 1 | each |
onions
chopped |
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | pinch |
allspice
ground |
*
|
| 1 ¼ | cups |
long grain rice
|
|
| 2 ¼ | cups |
vegetable stock
or chicken stock |
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 19 | ounces |
black beans
|
|
| 1 | each |
green bell peppers
diced |
|
| ⅓ | cup |
yogurt, plain
|
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 2 | each |
carrots
diced |
|
| 1 | each |
onions
chopped |
|
| 5 | ml |
thyme
dried |
*
|
| 1 | pinch |
allspice
ground |
*
|
| 296 | ml |
long grain rice
|
|
| 532 | ml |
vegetable stock
or chicken stock |
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 549.1 | ml/g |
black beans
|
|
| 1 | each |
green bell peppers
diced |
|
| 79 | ml |
yogurt, plain
|
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Directions
In non-stick skillet, heat oil over medium heat; cook garlic, carrots, onion, thyme and allspice for about 5 minutes or until onion is softened.
Stir in rice for 1 minute.
Stir in stock and hot pepper sauce; bring to boil.
Reduce heat to simmer; cook, covered for 20 minutes or until liquid is almost all absorbed.
Meanwhile, drain and rinse beans.
Stir into rice mixture along with green pepper; cook, covered, for 7 minutes or until beans are heated through and green pepper is tender-crisp.
Serve with dollop of yogurt. Sprinkle parsley over top.
