Black Beans and Rice Pilaf
Print Recipe
Serves4 (1 1/2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 cup brown rice, uncooked
- 2 1/4 cups low-sodium chicken broth
- 1 teaspoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 stalks celery, finely diced
- 2 large carrots, finely diced
- 1 teaspoon cumin, ground
- 1/2 teaspoon dried chili flakes
- 1 15-ounce can black beans, drained and rinsed
Directions
- 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.
- Heat oil in a large skillet over medium-high heat. Add onions and cook until soften, about 5 minutes.
- Add garlic, oregano, celery, carrot, cumin and chili flakes and cook until carrots are tender, about 6 minutes.
- Stir in black beans to skillet and heat through, about 1-2 minutes.
- 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.
Review this Recipe