Cumin and Black Bean Rice
November 4, 2009
MAKES 4 SERVINGS
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 cup uncooked rice
2 cups chicken broth
1 (15.5-ounce) can black beans, rinsed and drained
Heat the oil in a medium saucepan over a medium-high heat. Add cumin seeds and cook until fragrant, about 1 minute. Add the rice and cook, stirring to coat for a minute before adding chicken broth. Bring to a boil and reduce heat to low. Cover and simmer for 15 to 20 minutes. Allow to rest for 5 minutes, fluff with a fork, add beans and serve immediately.
Jennifer Olvera
Nutrition facts per serving: 630 calories, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 108 g carbohydrates, 29 g protein, 394 mg sodium, 17 g fiber
