Mexican Rice, Veggies and Beans

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped white onion
  • 2 carrots, chopped
  • 3 teaspoons minced garlic
  • 1 1/2 cups cooked, long grain rice
  • 4 medium tomatoes, chopped
  • 1 teaspoon ancho chili pepper powder
  • 2 1/2 cups chicken stock
  • 1 teaspoon salt
  • 1 1/2 cups canned black beans, rinsed and drained
  • 2 tablespoons cilantro leaves, chopped

Preparation

  1. In a medium saucepan, warm oil over medium heat. Saute the onion, carrots and garlic until softened.
  2. Add rice, tomatoes and ancho chili powder and saute for 2 minutes to coat all of the rice with oil.
  3. Pour in stock and add salt. Stir and bring to a boil. Add black beans, stir and simmer, covered, for 15 to 18 minutes or until all the liquid is absorbed. Remove from heat and let rice steam for 10 minutes. Fluff with fork and mix in chopped cilantro. Serve.

Categories

  • Grain
  • Plant-Based Protein
  • MHealthy

Nutrition Information

Serves
6
Calories
200.00
Total Fat (g)
4.00
Saturated Fat (g)
0.50
Sodium (mg)
513.00
Total Carbohydrates (g)
32.00
Dietary Fiber (g)
5.00
Protein (g)
8.00
Cholesterol
5