Cumin-Scented Rice With Black Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Complement your favorite Southwesternstyle entrée with this filling side dish, which gets its distinct flavor from cumin, cilantro, and green chiles. Ingredients:
1 teaspoon canola oil |
1 garlic clove, minced |
1/4 cup chopped onion |
3/4 cup uncooked long-grain rice |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 cups fat-free, less-sodium chicken broth |
1 (15-ounce) can black beans, rinsed and drained |
2 tablespoons canned chopped green chiles |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat oil in a medium saucepan over medium-high heat. Add garlic and onion; sauté 2 to 3 minutes or until tender. Add rice, cumin, salt, and pepper; sauté 30 seconds. Add broth, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat.
2. Add black beans, chiles, and cilantro to rice mixture; fluff gently with a fork. Cover and let stand 1 minute before serving.
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