This was good. I added lots of red pepper, and a dollop of sour cream. This will be my new go-to side dish for Mexican meals.
Cumin-Scented Rice With Black Beans
Complement your favorite Southwesternstyle entrée with this filling side dish, which gets its distinct flavor from cumin, cilantro, and green chiles.
Yield: 4 servings (serving size: 1 cup) other: 1 minute
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Amount per serving
- Calories: 214
- Fat: 2g
- Saturated fat: 0.2g
- Protein: 7.9g
- Carbohydrate: 39.6g
- Cholesterol: 0mg
- Iron: 3.2mg
- Sodium: 502mg
- Calories from fat: 8%
- Fiber: 4.8g
- Calcium: 39mg
- 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
- 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.
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