Spicy Caribbean Black Beans and Rice |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love beans and rice -the carb lover coming out in me. Good as a main dish or side dish. This is a good one adapted from Cooking Light. Serving size: 1 3/4 c., 325 calories, 2.3 g fat, 62.2 g carb, 0 mg cholesterol. Ingredients:
1 teaspoon olive oil |
1 1/4 cups diced onions |
3/4 cup finely chopped carrot |
1 tablespoon bottled minced garlic (this is not a mistake) |
2 cups cooked rice |
2 tablespoons dry sherry |
1 tablespoon balsamic vinegar |
1 teaspoon dried thyme |
1/2 teaspoon black pepper (to taste) |
salt (to taste) |
2 (15 ounce) cans black beans, rinsed and drained |
2 bay leaves |
Directions:
1. Heat the oil in a big saucepan over medium heat.
2. Add the onion, carrot, and garlic; saute/stir for 10 minutes.
3. Add in the rice and the rest of the ingredients; cover, reduce heat and simmer 5 minutes or until thoroughly heated.
4. Discard the bay leaves.
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