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Rice and Black Bean Pilaf

Prep time 8 mins
Cook time 14 mins
Yield 4 servings (serving size: 1 1/4 cups rice mixture and 2 tablespoons cheese)
Using quick-cooking rice and canned black beans means you'll have a flavorful pilaf ready in under 30 minutes.

Ingredients

  • 2 teaspoons olive oil
  • Cooking spray
  • 3/4 cup chopped celery (about 2 1/2 ribs)
  • 1/2 cup chopped onion (about 1/2)
  • 1 1/2 cups uncooked instant brown rice
  • 1 (14-ounce) can vegetable broth
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 tablespoon fresh lime juice (about 1/2 lime)
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

Nutrition Information

  • calories 297
  • caloriesfromfat 21 %
  • fat 6.9 g
  • satfat 2.3 g
  • monofat 1.7 g
  • polyfat 0.2 g
  • protein 11.1 g
  • carbohydrate 50.3 g
  • fiber 6.6 g
  • cholesterol 10 mg
  • iron 2.2 mg
  • sodium 930 mg
  • calcium 164 mg

How to Make It

  1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add celery and onion; cook 4 minutes, stirring occasionally. Add rice and next 6 ingredients; stir gently. Bring to a boil; reduce heat, and simmer 10 minutes or until liquid is absorbed. Add lime juice, and mix gently. Sprinkle with cheese before serving.

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