Recipe courtesy of Kathleen Daelemans
Black Beans and Rice
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 303 calorie
- Total Fat
- 0.8 grams
- Saturated Fat
- 0.2 grams
- Carbohydrates
- 60.1 grams
- Dietary Fiber
- 5.2 grams
- Protein
- 11.8 grams
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 303 calorie
- Total Fat
- 0.8 grams
- Saturated Fat
- 0.2 grams
- Carbohydrates
- 60.1 grams
- Dietary Fiber
- 5.2 grams
- Protein
- 11.8 grams
Ingredients
2 cups long grain white rice
3 1/2 cups low sodium/low fat chicken stock
1 teaspoon turmeric
1 teaspoon chili powder
2-3 tablespoons marinade from Chicken Tonette
1 can black beans, drained
2 cups long grain white rice
3 1/2 cups low sodium/low fat chicken stock
1 teaspoon turmeric
1 teaspoon chili powder
2-3 tablespoons marinade from Chicken Tonette
1 can black beans, drained
Directions
- Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans.
- Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans.
