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Recipe of the Day
Asian Napa Cabbage Carrot Slaw with Snow Peas
A lively, fresh Asian-inspired side dish you can feel good about serving.
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Yield: Serves 4. 2 cups per serving.
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Black Beans and Rice
| Nutrition Information | |
| Calories: | 381 |
| Total Fat: | 4.5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 9mg |
| Sodium: | 99mg |
| Carbohydrates: | 66g |
| Dietary Fiber: | 15g |
| Sugars: | 3g |
| Protein: | 19g |
| Vitamin A: | 13iu (0%) |
| Vitamin C: | 3.8mg (6%) |
| Calcium: | 59mg (5%) |
| Iron: | 3.8mg (21%) |
2 tsp olive oil
1 cup chopped onions
2 cloves garlic, minced
2 tsp jalapeno peppers, chopped
3-1/2 cups boiled black beans
1 tsp cumin
1 tsp oregano
1/2 cup chicken broth
3 cups cooked brown rice
Heat a medium-sized pan or Dutch oven over medium-high heat. Saute the onions and garlic in the olive oil until nutty brown, about 3 minutes. Add the peppers, beans, seasonings and broth. Bring to a boil then lower heat to simmer for 10 minutes.
Serve the beans over top of the cooked brown rice.
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