Black Beans and Rice

SUBMITTED BY: Robyn Webb PHOTO BY: Redjetta

"The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

PREP TIME	5 Min
COOK TIME	25 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 10 servings/serving size: 1/2 cup

USMETRIC

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INGREDIENTS

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained

READ REVIEWS (250)

DIRECTIONS

In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 24, 2003 by GINNYG

Great recipe! The only addition I made was some diced tomatos and extra garlic. Great tortilla filling! Even my meat-eater hubby loved it!

23 users found this review helpful

Reviewed on Jan. 13, 2004 by I'm nuts too...

Boring! I made it per the recipe, tasted it, and added cilantro, and a can Rold Gold Mexican Fiesta Tomatoes, much better. Thanks anyway Robyn ;)

9 users found this review helpful

Reviewed on Oct. 13, 2003 by LETTR6

For a low fat recipe, I think this is great. it does need a little "spicing up," but nothing major. After adding the black beans, I added 1/4 tsp garlic powder, 1/8 tsp paprika, and a pinch of cayenne pepper. I make this recipe at least every other week. A great way to get a lot of fiber and protein without a lot of fat and carbs.

9 users found this review helpful

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