1/4 cup diced onion
1/2 tsp minced garlic
1/2 tsp tumeric
2 tsp olive oil
1/2 cup converted dry white rice
1 1/4 cups low sodium chicken broth
1 can (15 oz) black beans, drained and rinsed
1 Tbsp. seeded, minced Jalapeno chili pepper
Juice of 1/2 lime
salt to taste
Saute onion, garlic, and turmeric in oil 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 jalapeno and heat through. Stir in lime juice and salt.
1/2 tsp minced garlic
1/2 tsp tumeric
2 tsp olive oil
1/2 cup converted dry white rice
1 1/4 cups low sodium chicken broth
1 can (15 oz) black beans, drained and rinsed
1 Tbsp. seeded, minced Jalapeno chili pepper
Juice of 1/2 lime
salt to taste
Saute onion, garlic, and turmeric in oil 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 jalapeno and heat through. Stir in lime juice and salt.
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