Yucatan Black Beans and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Prep: 5 minutes; Cook: 10 minutes. For extra heat, add another jalapeño pepper. Ingredients:
1 cup uncooked instant rice |
1 cup water |
1 tablespoon olive oil, divided |
1 cup finely chopped onion (about 1) |
1 jalapeño pepper, seeded and minced |
2 garlic cloves, minced |
1 (15-ounce) can black beans, rinsed and drained |
1 1/2 cups grape tomatoes, halved |
1/2 teaspoon salt |
2 tablespoons minced fresh cilantro |
1 lime, cut into wedges |
Directions:
1. Cook rice in 1 cup water according to package directions, omitting salt and fat.
2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add jalapeño pepper and garlic; sauté 1 minute. Add beans, tomatoes, and salt. Cover, reduce heat, and simmer 5 minutes. Remove from heat. Stir in remaining oil. Serve over rice, and top with cilantro and lime wedges.
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