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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy side: Toss together 1 (5-oz.) package mixed salad greens, 1/2 cup (2 oz.) shredded mozzarella cheese, 8 quartered baby carrots, and 1 sliced green onion. Drizzle with your favorite bottled salad dressing. Ingredients:
1 1/2 cups uncooked long-grain rice |
3 (15-oz.) cans black beans, divided |
1 cup chopped onion |
1 cup chopped green bell pepper |
3 garlic cloves, minced |
2 teaspoons olive oil |
1 (14-oz.) can chicken broth |
1 (6-oz.) can tomato paste |
1 teaspoon ground cumin |
3/4 teaspoon dried crushed red pepper |
salt to taste |
toppings: shredded cheddar cheese, sliced radishes, chopped tomatoes, chopped fresh cilantro, sliced green onions, sliced jalapeño peppers |
Directions:
1. Prepare rice according to package directions.
2. Meanwhile, drain and rinse 2 cans black beans. (Do not drain remaining can of black beans.)
3. Sauté onion, bell pepper, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Stir in drained and undrained beans, chicken broth, tomato paste, cumin, and dried crushed red pepper. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Add salt to taste. Serve with hot cooked rice and desired toppings.
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