446 kcalRice and Beans
30 min serves 2
VeganGluten-FreeDairy-Free
19gprotein86gcarbs4gfat
Ingredients
- •15 ounces black beans
- •10 ounces canned tomatoes
- •2 tsp chili powder
- •½ tsp cumin
- •¼ tsp ground pepper
- •1 tsp olive oil
- •¼ cup onion
- •½ cup rice
- •3 Tbsp water
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Method
From cooking2perfection.blogspot.com — read the original
- Heat the olive oil in a large pot over medium heat.
- Add onions and saute until soft, or for about 5 minutes.
- Add all other remaining ingredients and stir together. Increase the heat to medium high and bring to a boil. Cover and reduce heat to medium low so that the mixture simmers. Cook for 15-20 minutes, or until rice is fluffy and liquid is absorbed.*
- Serve with salsa, cheese, and sour cream.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at cooking2perfection.blogspot.com