Nutrition Facts
Nutrition Facts
Calories | 363 | |
---|---|---|
Total Fat | 11.0 g | |
Saturated Fat | 1.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.5 g | |
Monounsaturated Fat | 7.0 g | |
Cholesterol | 0 mg | |
Sodium | 315 mg | |
Total Carbohydrate | 56 g | |
Dietary Fiber | 7 g | |
Sugars | 6 g | |
Added Sugars | 0 g | |
Protein | 10 g |
Dietary Exchanges
3 1/2 starch, 1 lean meat, 1 fat
Ingredients
-
2 cups uncooked instant brown rice -
¼ cup fresh lime juice (about 2 medium limes) -
2 teaspoons olive oil (extra-virgin preferred) and 2 tablespoons olive oil (extra-virgin preferred), divided use -
1/2 teaspoon salt -
1 medium onion, finely chopped -
2 medium garlic cloves, minced OR -
1 teaspoon jarred minced garlic -
2 teaspoons ground cumin -
1 teaspoon chili powder -
1 15-ounce can no-salt-added black beans, rinsed and drained -
2 tablespoons finely chopped fresh cilantro (optional) -
2 tablespoons finely chopped fresh oregano (optional)
Directions
-
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.