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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (114g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 56
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