Rice and Black Bean Pilaf
Leahy
ingredients
- 1 cup brown rice, uncooked
- 2 1/4 cups low-sodium chicken broth
- 1 tbsp olive oil
- 1 small onion, diced (1 cup)
- 2 cloves garlic, minced
- 2 tsp fresh chopped oregano or 1 tsp dried
- 1 stalk celery, finely diced
- 1 large carrot, finely diced
- 1 tsp ground cumin
- 1/2 tsp dried chili flakes
- 1 (15.5 oz) can low-sodium black beans, drained and rinsed
- 2 tsp finely chopped parsley leaves
directions
- 1
Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
- 2
Heat the oil in a large sauté pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
- 3
Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
- 1
NUTRITION DATA PER SERVING (1 serving equals 1 1/2 cups pilaf)
- 2
Calories: 310
- 3
Total Fat: 6g (Sat Fat: 1g, Mono Fat: 3.5g, Poly Fat: 1g)
- 4
Protein: 11g
- 5
Carbs: 57g
- 6
Fiber: 8g
- 7
Cholesterol: 0mg
- 8
Sodium: 290mg
- 9
Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
- 10
Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium
Source: E. Krieger
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews