Black Beans and Rice

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 tbsp. olive oil

1/2 onion, finely chopped

1/2 tsp. seasoned salt

3 cloves garlic, finely chopped

1 tsp. ground cumin

1/8 tsp. cayenne

2 c. uncooked long grain white rice

2 c. chicken broth

2 14 oz. cans black beans, drained and rinsed

3 tbsp. fresh lime juice

1/4 c. chopped cilantro

Directions

Heat a dutch oven over medium heat. Add the olive oil, onion and seasoned salt. Cook, stirring occasionally, until the onion is slightly softened, about 5 minutes. Add the garlic, cumin and cayenne, and cook 2 more minutes.

Add the rice, broth, 1 cup of water and black beans to the pot. Stir one time, then bring to a simmer. Cover with a tight-fitting lid, then reduce the heat to low. Cook for 15 minutes. Turn off the heat and let sit covered for an additional 10 minutes. Fluff with a fork, then fold in the lime juice and cilantro. Serve immediately.

Notes

Half works good for two with leftovers

Nutrition

• Calories: 199
• Total Fat: 6 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 2 mg
• Sodium: 493 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 9 g
• Total Sugars: 2 g
• Protein: 10 g