ACADIAN BLACK BEANS AND RICE
SERVES 6 PORTIONS
1 1⁄2 cups brown rice
3 1⁄2 cups low sodium vegetable broth
1 tbsp extra virgin olive oil
1⁄2 yellow onion, chopped
1 green bell pepper, chopped
2 425g (15oz) cans black beans, drained and rinsed
1 clove garlic, finely chopped
1⁄4 cup diced tomatoes
1 tsp parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp oregano
1⁄2 tsp cayenne pepper
1⁄4 tsp ground black pepper
1 tsp salt
NUTRITIONAL VALUES
Calories: 1190kcal
Fat: 9.2g (1.8g S.Fat)
Carbs: 253.3g
Protein: 44.3g
Sugar: 7.5g
Sodium: 1411mg
METHOD
Cook the brown rice according to your preference. I use a rice cooker. For this recipe, cook the rice with vegetable broth.
Heat the oil in a large skillet over medium heat before adding the onion and bell pepper. Cook for about 10 minutes, or until the onion is transparent. Combine all of the remaining ingredients (except the rice) in the large skillet with the onion and bell pepper. Cook for 10 minutes. Heat through the rice.
Heat the oil in a large skillet over medium heat before adding the onion and bell pepper. Cook for about 10 minutes, or until the onion is transparent. Combine all of the remaining ingredients (except the rice) in the large skillet with the onion and bell pepper. Cook for 10 minutes. Heat through the rice.
