1 onion, chopped
2 cloves garlic, minced
1/4 tsp. black pepper (to taste)
Dash cayenne (just a little, to taste)
1 grated carrot
1 chopped tomato
1/2 lb. of rice
2 cups of water
14 oz. cooked black beans.
Sauté in the olive oil the chopped onion.
Add garlic, black pepper, dash cayenne, carrot, the chopped tomato, and cook for 3 minutes.
Add and mix well the rice, add the water, reduce the heat to low, cover and cook for 15-20 minutes or until rice is tender and the liquid absorbed. Remove from heat and fluff with a fork.
Meanwhile, put the black beans in another saucepan with a little water and cook over a low heat, stirring from time to time, until heated through.
Once the rice is cooked, add the drained black beans.
Add garlic, black pepper, dash cayenne, carrot, the chopped tomato, and cook for 3 minutes.
Add and mix well the rice, add the water, reduce the heat to low, cover and cook for 15-20 minutes or until rice is tender and the liquid absorbed. Remove from heat and fluff with a fork.
Meanwhile, put the black beans in another saucepan with a little water and cook over a low heat, stirring from time to time, until heated through.
Once the rice is cooked, add the drained black beans.
I love beans and rice. I sometimes add Tabasco sauce too to make them really spicy. And it is a complete protein....so it is good for you!
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