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INGREDIENTS

2 tablespoons (28 ml) olive oil
1 medium onion diced
2 teaspoons (10 g) minced garlic
1 teaspoon (0.80 g) fresh thyme
1 bay leaf
2 teaspoons creole or taco seasoning
1 teaspoon paprika
1 teaspoon (2.60 g) cumin
1 teaspoon (2 g) bouillon powder
1/4 easpoon(2 g) cayenne pepper
2 cups (370 g) long grain white rice ; rinsed and drained
2 14- ounce cans black beans ; rinsed and drained
4 cups (1 L) chicken broth or water
salt and pepper ; to taste
Freshly chopped cilantro and lime wedges to serve

INSTRUCTIONS

In a large Dutch oven pan, heat olive oil over medium high heat. Add onions, garlic, thyme and bay leaf. Sauté until fragrant and onions is translucent, about 2-3 minutes.

Add spices: Creole or Taco seasoning, cumin, paprika, bouillon and cayenne

pepper. Continue stirring for about a minute. Then add in the rinsed rice and

toast until lightly brown, about 2 minutes. Next add in the beans and stir for

about a minute.

Use a fork or serving spoon to fluff the rice and bean mixture. Garnish with fresh cilantro and lime wedges and serve.

NOTES

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Black beans and rice

2 tablespoons (28 ml) olive oil 
1 medium onion  diced 
2 teaspoons (10 g) minced garlic 
1 teaspoon (0.80 g) fresh thyme 
1  bay leaf 
2 teaspoons creole or taco seasoning 
1 teaspoon paprika 
1 teaspoon (2.60 g) cumin 
1 teaspoon (2 g) bouillon powder 
1/4  easpoon(2 g) cayenne pepper 
2 cups (370 g) long grain white rice rinsed and drained
2 14- ounce cans black beans rinsed and drained
4 cups (1 L) chicken broth or water 
  salt and pepper to taste
  Freshly chopped cilantro and lime wedges to serve

In a large Dutch oven pan, heat olive oil over medium high heat. Add onions, garlic, thyme and bay leaf. Sauté until fragrant and onions is translucent, about 2-3 minutes.
Add spices: Creole or Taco seasoning, cumin, paprika, bouillon and cayenne
pepper. Continue stirring for about a minute. Then add in the rinsed rice and
toast until lightly brown, about 2 minutes. Next add in the beans and stir for
about a minute.

Pour in chicken broth or water and season with salt and pepper to taste. Bring to a boil stirring once or twice, reduce heat to low and place tightly fitting lid on the pot. Cook for about 15 to 20 minutes or until rice is tender and liquid has been completely absorbed.
Use a fork or serving spoon to fluff the rice and bean mixture. Garnish with fresh cilantro and lime wedges and serve.

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Nutrition

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Serving Size: 1 (114g)
Recipe Makes: 1

Calories: 56
Calories from Fat: 5 (9%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 79.2mg		3 %
Potassium 219.4mg		6 %
Total Carbohydrate 12.8g		4 %
	Dietary Fiber 3.1g	13 %
	Sugars, other 9.7g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 56

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