Yellow Rice & Beans
Converted rice is a specially processed rice that’s less prone to becoming sticky or clumping.
Makes: 3 cups; Total time: 30 minutes
|1⁄4||cup diced onion1⁄4 cup|
|1⁄2||tsp. minced garlic1⁄2 tsp.|
|1⁄2||tsp. ground tumeric1⁄2 tsp.|
|2||tsp. extra-virgin olive oil2 tsp.|
|1⁄2||cup converted dry white rice1⁄2 cup|
|11⁄4||cups low-sodium chicken broth11⁄4 cups|
|1||can black beans, drained and rinsed (15 oz.)1 can|
|1||Tbsp. seeded, minced jalapeño1 Tbsp.|
|Juice of ½ a lime|
|Salt to taste|
Sauté onion, garlic, and tumeric in oil in a saucepan over medium heat, 2–3 minutes. Add rice, stir to coat, then add broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender, 15–20 minutes. Stir in beans and jalapeño; heat through.
Stir in lime juice and season with salt.
Per ¾ cup: 216 cal; 4g total fat; 350mg sodium; 36g carb; 6g fiber; 9g protein