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Rice and Beans

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Ingredients

  • 2 tsp vegetable oil
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 1 onion, chopped
  • 1 tsp dried thyme
  • A Pinch of ground allspice
  • 1 - 1/4 cups long-grain rice
  • 2 - 1/4 cups vegetable stock
  • 1/4 tsp hot pepper sauce
  • 1 can black beans, drained and rinsed
  • 1 sweet green pepper, diced
  • 1/3 cup plain yogurt
  • Chopped fresh parsley

Details

Preparation

Step 1

1. In nonstick skillet, heat oil over medium heat; cook garlic, carrots, onion, thyme and allspice, stirring occasionally, for about 5 minutes or until onion is softened.

2. Stir in rice; cook for 1 minute, stirring. Stir in stock and hot pepper sauce; bring to boil. Reduce heat, cover and simmer for 20 minutes or until liquid is almost absorbed.

3. Stir in black beans and green pepper; cook, covered for 7 minutes or until beans are hot and green pepper is tender-crisp. Serve topped with yogurt and sprinkled with parsley.

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