Black Beans & Rice With Cheese |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a variation on a black bean dish I found in Cooking Light Magazine. I have substituted some of the spices according to my family's tastes and my food allergies. This version is really fantastic! Ingredients:
1 tablespoon olive oil |
1/2 cup chopped green onion |
1/2 cup chopped red bell pepper |
3 garlic cloves, minced |
1/4 cup chopped cilantro, fresh |
lime zest, of 1 lime |
lime juice, of 1 lime |
1/2 cup water |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon ground paprika |
1/2 teaspoon dried oregano |
1/4 teaspoon onion powder |
1/4 teaspoon ground red pepper |
black pepper, to taste |
1 (15 ounce) can black beans, rinsed and drained |
1 cup hot cooked long-grain rice or 1 cup cooked brown rice |
1/4 cup shredded reduced-fat cheddar cheese |
Directions:
1. Heat oil in a medium saucepan over medium heat.
2. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally.
3. Add garlic; cook 1 minute.
4. Add water and next 11 ingredients (through beans); bring to a boil.
5. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated.
6. Place 1/4 cup rice on each of 4 plates; top with 1/2 cup bean mixture.
7. Sprinkle each serving with 1 tablespoon cheese.
8. (serving size: 1/4 cup rice, 1/2 cup bean mixture, and 1 tablespoon cheese).
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