Complement your favorite Southwesternstyle entrée with this filling side dish, which gets its distinct flavor from cumin, cilantro, and green chiles.
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
How to Make It
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.
. Add black beans, chiles, and cilantro to rice mixture; fluff gently with a fork. Cover and let stand 1 minute before serving.