Black Beans and Rice
Wrap it up in some fat free tortillas and smother with salsa. Mmmmm...
1/4 cup chopped onion
1/4 cup sliced green onion and tops
5 cloves minced garlic
1 cup long-grain rice
2 1/2 cups vegetable stock
1 can (15 oz) black beans, rinsed and drained
2 tablespoons finely chopped cilantro
salt and pepper to taste
Saute onion, green onion, and garlic in a little water until tender, about 5 minutes. (The slight added water prevents the stuff from sticking and avoids the use of cooking sprays.) Add rice (uncooked!) and stir over medium heat, until rice is lightly browned. Add stock to saucepan and bring to a boil. (Note: the better quality stock you have, the better the rice will taste.) Reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Add beans and continue cooking for 5 minutes, until rice is tender. Stir in cilanto and season to taste with salt and pepper.
Inspiration provided by "1,001 Low Fat Vegetarian Recipes", by Sue Spitler
1/4 cup chopped onion
1/4 cup sliced green onion and tops
5 cloves minced garlic
1 cup long-grain rice
2 1/2 cups vegetable stock
1 can (15 oz) black beans, rinsed and drained
2 tablespoons finely chopped cilantro
salt and pepper to taste
Saute onion, green onion, and garlic in a little water until tender, about 5 minutes. (The slight added water prevents the stuff from sticking and avoids the use of cooking sprays.) Add rice (uncooked!) and stir over medium heat, until rice is lightly browned. Add stock to saucepan and bring to a boil. (Note: the better quality stock you have, the better the rice will taste.) Reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Add beans and continue cooking for 5 minutes, until rice is tender. Stir in cilanto and season to taste with salt and pepper.
Inspiration provided by "1,001 Low Fat Vegetarian Recipes", by Sue Spitler