Black Beans and Rice
Serve with baked tortilla chips and a green salad.

Servings: 6

• 2 tablespoons canola oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 cups cooked white rice
• 2 cups cooked black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 2 - 3 tablespoons Worcestershire sauce
• Salt & freshly ground black pepper, to taste
• Fresh cilantro (optional)
• Sliced green onions (optional)

Heat oil in a large skillet over medium heat. Add onion and sauté until it just begins to soften. Add garlic and sauté for about 5 more minutes, or until the onion turns golden.

Add spices and Worcestershire sauce, and stir into onion and garlic.

Next, add the beans and then the rice. Combine the rice and beans evenly and cook until mixture is heated through. Add salt and pepper to taste and serve hot.
Garnish with some chopped cilantro or green onions if desired.

Per Serving: 261 Calories; 5g Fat (18.8% calories from fat); trace Saturated Fat; 9g Protein; 45g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 82mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

* Vegan Worcestershire sauce can be used

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