Black Beans and Rice

Name: Black Beans and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving(s)
Ingredients: 1/4 cup brown rice, cooked; 4 fluid ounces low-sodium low-fat vegetable broth; 1 garlic clove; 1/4 yellow onion; 1/4 medium red bell pepper; 1 teaspoon extra virgin olive oil; 1/2 cup reduced sodium black beans, canned; 1/4 teaspoon ground cumin; 1/8 teaspoon dried oregano; 1/4 teaspoon black pepper; 1 ounce low-fat cheddar cheese; 1 tablespoon nonfat sour cream

Submitted by shawnajean

"This is from Diabetes control for life website."

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Ready In:: 30mins
Ingredients:: 12
Serves:: 1

ingredients

¹⁄₄ cup brown rice, cooked
4 fluid ounces low-sodium low-fat vegetable broth
1 garlic clove
¹⁄₄ yellow onion
¹⁄₄ medium red bell pepper
1 teaspoon extra virgin olive oil
¹⁄₂ cup reduced sodium black beans, canned
¹⁄₄ teaspoon ground cumin
¹⁄₈ teaspoon dried oregano
¹⁄₄ teaspoon black pepper
1 ounce low-fat cheddar cheese
1 tablespoon nonfat sour cream

directions

Cook rice according to package directions, substituting vegetable broth for 4 ounces (1/2 cup) of the water.
Wash and peel garlic and onion; wash bell pepper and remove membrane.
Mince garlic, chop onion, and chop bell pepper.
Heat olive oil in a medium skillet over medium-high heat. Add garlic, onion and bell pepper and saute´ until tender.
Add drained beans, cumin, oregano, 1/8 teaspoon of the black pepper, and 1 to 2 tablespoons of water to prevent sticking.
Stir and continue to cook until beans are heated through.
Serve bean mixture over cooked rice topped with cheese and sour cream.