Rice with Black Beans
Yield
2 servingsPrep
15 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
|
|
| 14.5 | ounces |
tomatoes, stewed, canned
|
|
| 15 | ounces |
black beans
rinsed, and drained |
|
| ⅔ | cup |
water
|
|
| ½ | teaspoon |
oregano
|
|
| 1 ½ | cups |
minute rice
brown |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
|
|
| 419.1 | ml/g |
tomatoes, stewed, canned
|
|
| 433.5 | ml/g |
black beans
rinsed, and drained |
|
| 158 | ml |
water
|
|
| 2.5 | ml |
oregano
|
|
| 355 | ml |
minute rice
brown |
Directions
Sauté onions and garlic in a small amount of liquid (the original recipe called for oil, but I just used a little water) until tender.
Stir in tomatoes, beans, water, and oregano.
Bring to a boil.
Stir in rice.
Return to boil.
Reduce heat, cover, and simmer for 5 minutes.
Remove from heat.
Let stand 5 mintes.
