Black Beans and Rice Pilaf

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Serves4 (1 1/2 cups each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients Directions Nutrition Facts

Directions

  1. Place rice and chicken broth in a large soup pot and bring to a boil. Reduce heat to medium-low, cover, and cook until rice is tender, 30-35 minutes.
  2. Heat oil in a large skillet over medium-high heat. Add onions and cook until soften, about 5 minutes.
  3. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook until carrots are tender, about 6 minutes.
  4. Stir in black beans to skillet and heat through, about 1-2 minutes.
  5. Combine black bean mixture with rice and toss until well mixed.

Recipe Tips

Top with shredded cheese, scallions, diced tomatoes, and avocado slices.

Use as a side dish or a main dish.

Add a jalapeno with onion for added flavor and spice.

 

Nutrition Facts
Black Beans and Rice Pilaf
Amount Per Serving
Calories 249 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg 0%
Sodium 429mg 18%
Potassium 684mg 20%
Total Carbohydrates 43g 14%
Dietary Fiber 12g 48%
Sugars 2g
Protein 14g 28%
Vitamin A 82%
Vitamin C 5%
Vitamin D0%
Calcium 5%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe Source: Adapted from Ellie Krieger

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