 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
|
Ingredients:
1/2 pound dry black beans, soaked overnight, cooked, drained, cooking liquid reserved |
2 tablespoons olive oil |
1 medium onion, finely chopped |
2 cloves garlic, finely chopped |
1 teaspoon cumin |
2 cups long grain rice |
4 1/2 cups reserved bean cooking liquid |
salt and freshly ground pepper |
3 green onions, finely sliced |
1 jalapeno, finely chopped |
Directions:
1. In a medium saucepan heat oil over medium-high heat, add onions and garlic and saute until soft. Add cumin and cook 1 minute. Add rice and coat with the oil. Add reserved cooking liquid, season with salt and pepper and bring to a boil. Reduce heat to a simmer, cover pot and cook for 12 to 15 minutes. Remove from the heat, fluff with a fork and fold in the cooked black beans, green onion and jalapeno. Season with salt and pepper to taste. Serve at room temperature.
|
|