| 9 | 30 | 130 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 10 |
| 1 tsp | Extra virgin olive oil |
| 1 medium | Yellow onion (chopped) |
| 2 clove(s) | Garlic (minced) |
| 3/4 cup | White rice, parboiled, dry |
| 1 1/2 cup | Vegetable stock/broth, low sodium |
| 1 tsp | Cumin |
| 1/4 tsp | Cayenne pepper |
| 3 1/2 cup | Black beans, canned (drained, rinsed) |
| 1 medium pepper(s) | Green bell pepper (seeded, chopped) |
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans and green pepper.
Serve and enjoy!
| Grain | 0.5 |
| Meat Alternative | 0.5 |
| Vegetables | 1.0 |
