Tuesday, June 17, 2014

Black Bean- Cilantro Rice

serves 4 ( 1/2 c. rice and 2/3 c. bean mixture = 5 points +)

  • 2 c. cooked rice
  • 3/4 c. chopped onion
  • 1 T. crushed garlic
  • 1/4 tsp. ground cumin, 1/2 jalapeno, seeded and chopped
  • 1 T. olive oil
  • 15 oz. can black beans, drained and rinsed
  • 1 c. fat-free chicken broth
  • 1/4 tsp. salt1/4 c. cilantro, chopped
  • 2 T. queso fresco, crumbled

Heat a nonstick skillet over medium-high heat. Add onion, jalapeno,  garlic,  and cumin. Cook until onion softens. Add beans and chicken broth. Cook 6 minutes. Lightly mash with a fork. Top rice with bean mixture. Sprinkle with cilantro and queso fresco.

"Cooking Light"

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