Black Beans and Rice
Really, really good. Nearly vegetarian. Beef broth was all I had on hand. The meat loving husband has already requested this again. Had two helpings last night and elected to take leftovers instead of a sandwich for lunch today. Served with sliced tomatoes and cucumbers harvested from our garden. Very similar to a Brazilian soup.
Side note: I began on my f-list yesterday and the computer kept freezing. I'll try to tackle it again today on D's laptop.
Credit: Andrea's Recipes
3 TBSP butter
1 large sweet onion, such as Vidalia or Maui Maui, chopped
2 cloves garlic, minced
3/4 cup uncooked long-grain white rice (can substitute brown if making adjustments for cook time)
1 1/2 cups low sodium, low fat vegetable broth (see note above)
1 (10 oz) can diced tomatoes with chiles, undrained
1 cup frozen corn
1 tsp ground cumin
1/4 tsp cayenne pepper
1 (15.25 oz) can canned black beans, rinsed and drained
In a stockpot over medium-high heat, melt the butter. Add the onion and saute until onion softens and begins to camelize. Add garlic and saute briefly, just to take the raw edge off. Add the rice to the pot and cook long enough to bring some color to the grains. Add the broth and tomatoes and bring to a boil. Stir in corn, cover and lower the heat for 20 minutes. Take off heat, and stir in spices and black beans.
Side note: I began on my f-list yesterday and the computer kept freezing. I'll try to tackle it again today on D's laptop.
Credit: Andrea's Recipes
3 TBSP butter
1 large sweet onion, such as Vidalia or Maui Maui, chopped
2 cloves garlic, minced
3/4 cup uncooked long-grain white rice (can substitute brown if making adjustments for cook time)
1 1/2 cups low sodium, low fat vegetable broth (see note above)
1 (10 oz) can diced tomatoes with chiles, undrained
1 cup frozen corn
1 tsp ground cumin
1/4 tsp cayenne pepper
1 (15.25 oz) can canned black beans, rinsed and drained
In a stockpot over medium-high heat, melt the butter. Add the onion and saute until onion softens and begins to camelize. Add garlic and saute briefly, just to take the raw edge off. Add the rice to the pot and cook long enough to bring some color to the grains. Add the broth and tomatoes and bring to a boil. Stir in corn, cover and lower the heat for 20 minutes. Take off heat, and stir in spices and black beans.