Black Beans and Carrots
Servings
51 cup each
Ingredients
Instructions
  1. Heat water in a large saucepan over high heat until boiling. Add rice, return to boil. Reduce heat to low, cover and simmer 35 minutes until rice is just tender.
  2. While rice is cooking, heat oil in a large skillet over medium heat. Add carrots and cook 5 minutes until soft.
  3. Add onions and garlic to skillet and cook 5 more minutes until onions soften.
  4. Stir in black beans, cinnamon, cumin, red pepper flakes, and thyme. Cook another 2 minutes until black beans heated through.
  5. Add cooked rice to the vegetables and mix well.
Recipe Notes

Top with 2 ounces grilled chicken, avocado slices, diced tomatoes, and/or shredded cheese.

Serve with steamed broccoli and cauliflower for higher fiber.

Stays in the refrigerator up to 4 days.

Nutrition Facts
Black Beans and Carrots
Amount Per Serving
Calories 198 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg 0%
Sodium 310mg 13%
Potassium 492mg 14%
Total Carbohydrates 37g 12%
Dietary Fiber 10g 40%
Sugars 4g
Protein 9g 18%
Vitamin A 107%
Vitamin C 7%
Vitamin D0%
Calcium 4%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
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