Black Bean-Cilantro Rice

recipe
This flavorful side of Black Bean-Cilantro Rice features cumin, red onion, jalapeño pepper, 5 cloves of garlic, cilantro, and queso fresco. Boil-in-bag brown rice offers a jump-start to this flavorful side dish.

Yield:

Serves 4 (serving size: 1/3 cup rice and 2/3 cup bean mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 205
Fat 5.1 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 191 mg
Calcium 0.0 mg

Ingredients

1 (3.5-ounce) bag boil-in-bag brown rice
3/4 cup chopped red onion
5 garlic cloves, thinly sliced
1/4 teaspoon ground cumin
1/2 jalapeño pepper, seeded and minced
1 tablespoon olive oil
1 (15-ounce) can unsalted black beans, rinsed and drained
1 cup unsalted chicken stock
1/4 teaspoon kosher salt
2 tablespoons queso fresco
1/4 cup cilantro

Preparation

Cook rice according to directions. Sauté onion, garlic, cumin, and jalapeño pepper in olive oil over medium-high heat for 2 minutes. Add beans, chicken stock, and salt.Cook 6 minutes. Lightly mash with a fork. Top rice with bean mixture, queso fresco, and cilantro.

Note:

Elizabeth Nelson,

Cooking Light

June 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note