Davie's Black Bean and Brown Rice - 34.7g Carbs, 6.9g Fiber, 2.8g Sugar
From: SparkPeople user CHEF_MEG (Chef Meg's Makeover)
Chef Meg made over this member-submitted recipe, which is a great
Mexican entree. Give it a try using quinoa instead of rice! Rice
and beans combine to be a perfect protein.
Minutes to Prepare: 5
Minutes to Cook: 30
Servings: 4
2 cup cooked brown rice
1/2 cup red onion, diced fine
4 garlic cloves, grated
1/2 tsp cumin seed
1/4 tsp red pepper flakes
15oz black beans, drained and rinsed
14oz diced tomatoes, fire roasted or low sodium
1 Tbsp cilantro, chopped
Cook rice according to package directions (omitting salt and oil).
Place a saute pan over moderate heat. Spray with nonstick cooking spray.
Cook red onion and garlic for about three or four minutes. Add spices
and cook until they become fragrant. Add beans and tomatoes. Cook an
additional 20 minutes, stirring occasionally.
Once rice is cooked, add to vegetables. Stir, serve and garnish with
chopped fresh cilantro.
Servings: 4
Serving Size: 1/2 cup rice, 1 heaping cup beans
Nutrition per Serving:
159.6 Calories, 0.9g Fat, 0.1g Saturated Fat, 0.2g Polyunsaturated Fat,
0.2g Monounsaturated Fat, 0mg Cholesterol, 7.4g Protein,
34.7g Carbs, 6.9g Dietary Fiber, 2.8g Sugars, 307.3mg Sodium,
448.9mg Potassium
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