29 June 2009

Recipe: South-of-the-Border Rice & Beans

Several people have asked for my cheesy rice and beans recipe. Here it is, from the January 27, 2004, issue of Woman's World. It is always fantastic and is so fast and easy. Enjoy!

South-of-the-Border Rice & Beans
{from the January 27, 2004, issue of Woman's World}
Lots of Cheddar, veggies and black beans turn ordinary rice into a mouthwatering south-of-the-border dish!
  • 1 Tbs. oil, preferably canola
  • 1 onion, chopped
  • 1 red pepper, diced
  • 1 clove garlic, minced
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 can (14 1/2 oz.) fat-free, reduced-sodium chicken broth
  • 1 cup uncooked rice
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 cup shredded sharp Cheddar cheese, 4 oz., divided
  • 1 Tbs. chopped fresh cilantro
  • Hot pepper sauce, optional
Preheat broiler. Coat 6-cup baking dish with cooking spray. In pot heat oil over medium-high heat. Add next 6 ingredients; cook, stirring occasionally, until tender, 5-6 minutes. Add broth. Over high heat bring to boil; stir in rice. Reduce heat to medium-low; cover. Simmer until liquid is absorbed, 20 minutes. Remove from heat. Stir in beans and 1/2 cup cheese. Cover; let stand 5 minutes. Transfer to baking dish. Sprinkle with remaining cheese. Broil until cheese is melted, 2-3 minutes; sprinkle with cilantro. Serve with hot pepper sauce, if desired.

Makes 6 servings. Per serving:
271 cals.; 11 g. protein; 9 g. fat (4 g. saturated); 20 mg. chol.; 39 g. carbs.; 618 mg. sodium; 5 g. fiber; 2 g. sugar

Your time in the kitchen: 20 minutes; ready to serve in 50 minutes

1 comment:

  1. We LOVE this recipe! I double it (not the red pepper tho) and use black beans and white beans. For less clean-up, I cook it in a 5qt stovetop to oven safe skillet.

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