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Black Beans and Rice Recipe

Black Beans and Rice Recipe

6 servings

If fresh epazote is available, add a sprig or two while the rice is cooking.



1/4 cup each: chopped onion, sliced green onions

4 cloves garlic, minced

1 cup long-grain rice

2 1/2 cups reduced-sodium vegetable broth

1 can black beans, rinsed, drained

2 tablespoons finely chopped cilantro

Salt and pepper, to taste


Saute onion, green onions, and garlic in lightly greased medium saucepan until tender, about 5 minutes. Add rice and stir over medium heat until lightly browned, 2 to 3 minutes, stirring frequently. Add broth and heat to boiling; reduce heat and simmer, covered, until rice is tender, 20 to 25 minutes, adding beans during last 5 minutes. Stir in cilantro, season to taste with salt and pepper.


Per Serving:

Calories: 171

% of calories from fat: 2

Fat (gm): 0.4

Saturated fat (gm): 0.1

Cholesterol (gm): 0

Sodium (mg): 462

Protein (gm): 6

Carbohydrate (gm): 38

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