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Spicy Caribbean Black Beans and Rice

Yield 4 servings (serving size: 1 3/4 cups)
For the sake of efficiency, start cooking the rice first.

Ingredients

  • 1 teaspoon olive oil
  • 1 1/4 cups diced onion
  • 3/4 cup finely chopped carrot
  • 1 tablespoon bottled minced garlic
  • 2 cups cooked rice
  • 2 tablespoons dry sherry
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 bay leaves

Nutrition Information

  • calories 325
  • caloriesfromfat 6 %
  • fat 2.3 g
  • satfat 0.4 g
  • monofat 0.9 g
  • polyfat 0.5 g
  • protein 13.9 g
  • carbohydrate 62.2 g
  • fiber 7.5 g
  • cholesterol 0.0 mg
  • iron 4.3 mg
  • sodium 484 mg
  • calcium 78 mg

How to Make It

  1. Heat the oil in a large saucepan over medium heat. Add onion, carrot, and garlic; sauté 10 minutes. Add rice and remaining ingredients; cover, reduce heat, and simmer for 5 minutes or until thoroughly heated.