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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1/4 cup brown rice, cooked |
4 fluid ounces low-sodium low-fat vegetable broth |
1 garlic clove |
1/4 yellow onion |
1/4 medium red bell pepper |
1 teaspoon extra virgin olive oil |
1/2 cup reduced sodium black beans, canned |
1/4 teaspoon ground cumin |
1/8 teaspoon dried oregano |
1/4 teaspoon black pepper |
1 ounce low-fat cheddar cheese |
1 tablespoon nonfat sour cream |
Directions:
1. Cook rice according to package directions, substituting vegetable broth for 4 ounces (1/2 cup) of the water.
2. Wash and peel garlic and onion; wash bell pepper and remove membrane.
3. Mince garlic, chop onion, and chop bell pepper.
4. Heat olive oil in a medium skillet over medium-high heat. Add garlic, onion and bell pepper and saute´ until tender.
5. Add drained beans, cumin, oregano, 1/8 teaspoon of the black pepper, and 1 to 2 tablespoons of water to prevent sticking.
6. Stir and continue to cook until beans are heated through.
7. Serve bean mixture over cooked rice topped with cheese and sour cream.
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