Ingredients
- 1 Tbs olive oil
- 1 onion, chopped
- 3 Serrano chilies, seeded and minced
- 2 14 oz. cans black beans
- 1/4 tsp cumin
- 1/8 tsp cayenne pepper
- 1 cup rice, uncooked
- 1 3/4 cup chicken broth
- 3 cloves garlic, minced
- Servings: 14
- 4 stars - Almost as good as the ones we had in Costa Rica! - ME 1/25/2007
Preparation
Step 1
1. Sauté onion and chilies in hot oil for 6-8 mins, or until tender. Drain beans, reserving 1/2 cup of the liquid. Add beans and reserved liquid to the onions. Cook, uncovered till liquid reduces by half, 20-30 mins. Season with cumin and pepper. Meanwhile, combine chicken broth, rice and garlic and bring to a boil. Stir and reduce heat. Simmer, covered 20-30 mins or until liquid is absorbed. Ladle black beans over white rice. per half cup serving, 116 calories, 1 gram fat, 11% Fat.
Nutrition Facts
Serving size: 1 serving.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 89.99
Calories From Fat (14%) 12.59
% Daily Value
Total Fat 1.43g 2%
Saturated Fat 0.25g 1%
Cholesterol 0mg 0%
Sodium 198.02mg 8%
Potassium 202.54mg 6%
Total Carbohydrates 14.7g 5%
Fiber 3.98g 16%
Sugar 0.44g
Protein 4.87g 10%
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