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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (182g) Recipe makes 6 servings The following items or measurements are not included below: vegetarian worcestershire sauce |
||
| Calories 249 | ||
| Calories from Fat 47 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.3g | 8% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2mg | 0% | |
| Potassium 272mg | 7% | |
| Total Carbohydrate 42.8g | 14% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 0.8g | ||
| Protein 7.6g | 15% | |
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SERVES 6
Ingredients
- 2 tablespoons canola oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 cups cooked white rice
- 2 cups cooked black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 2-3 tablespoons vegetarian worcestershire sauce (regular can be used as well)
- salt & freshly ground black pepper, to taste
- fresh cilantro (optional)
- sliced green onion (optional)
Directions
1
Heat oil in a large skillet over medium heat.2
Add onion and sauté until it just begins to soften and turns color.3
Add garlic and sauté for about 5 minutes, or until onion is golden.4
Add spices and Worcestershire, and stir into onion and garlic.5
(The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).6
Next, add the beans and then the rice.7
Combine the rice and beans evenly and cook until mixture is heated through.8
Add salt and pepper to taste and serve hot.9
Garnish with some chopped cilantro or green onions if you prefer.10
Vegetarians use only the Vegetarian Worchestershire Sauce.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > Central American > Costa Rican
- Preparation > Time to Make > < 15 mins
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: horseplay
On Jun 15, 2009
Five stars for taste, but mine looked a little funny... the black beans kind of smeared together with the rice and everything looked sort of grey. Again, the taste was excellent, but in terms of presentation, it was much better the next day in a veggie wrap!
From: Hillbilly Hungarian
On May 25, 2009
Great recipe. Straight forward and the results are exactly what you would expect. It's a great base to explore from as well. I chopped a whole jalapeno for some heat. Could add a wide variety of meats to enhance as well for the carnivores. Makes a great side or a really quick (provided you have rice and beans on hand - or canned if you go that way) meal on the fly. Tasty yum nums.
From: kolibri
On Nov 21, 2005
Oh fantastic! This is so fabulous I could eat this whole week: prefect balance of spices. I used brown rice and canned black beans, very easy and very tasty. Will wrap some into tortillas tomorrow and eat them for lunch.
From: Big Sis
On Nov 24, 2005
This was just wonderful. I used Pinto Beans,I did not use the coriender (just did not have any on hand) My son really is not ba bean person, he so surprised us, he kept commenting and ate seconds. Thank you for a keeper!
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