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2 cups uncooked instant brown rice
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¼ cup fresh lime juice (about 2 medium limes)
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2 teaspoons olive oil and 2 tablespoons olive oil, divided use
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1/2 teaspoon salt
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1 medium onion, finely chopped
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2 medium garlic cloves, minced
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2 teaspoons ground cumin
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1 teaspoon chili powder
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1 15-ounce can of no-salt-added black beans, rinsed and drained
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2 tablespoons finely chopped cilantro (optional)
- 2 tablespoons finely chopped oregano (optional)
- Prepare the rice using the package directions, omitting the salt and margarine.
- Meanwhile, in a small bowl, whisk together the lime juice, 2 teaspoons oil and salt. Set aside.
- Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently. Stir in the garlic. Cook for 1 minute, stirring frequently. Stir in the cumin and chili powder. Cook for 1 minute, stirring frequently. Stir in the beans. Cook until warmed through. Remove from the heat. Transfer to a large serving bowl.
- Stir in the cooked rice, lime juice mixture, cilantro and oregano.
Recipe makes 4 servings (Serving Size 1 1/2 cups)
- Calories 363
- Total Fat 11 g
- Saturated Fat 1.5 g
- Trans Fat 0 g
- Polyunsaturated Fat 1.5 g
- Monounsaturated Fat 7 g
- Cholesterol 0 mg
- Sodium 315 mg
- Total Carbohydrate 56 g
- Dietary Fiber 7 g
- Sugars 6 g
- Protein 10 g
Recipe Courtesy of the American Heart Association