Prep 30 mins
Cook 15 mins
I love beans and rice --the carb lover coming out in me. Good as a main dish or side dish. This is a good one adapted from Cooking Light. Serving size: 1 3/4 c., 325 calories, 2.3 g fat, 62.2 g carb, 0 mg cholesterol.
- 1 teaspoon olive oil
- 1 1⁄4 cups diced onions
- 3⁄4 cup finely chopped carrot
- 1 tablespoon bottled minced garlic (this is not a mistake)
- 2 cups cooked rice
- 2 tablespoons dry sherry
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1⁄2 teaspoon black pepper (to taste)
- salt (to taste)
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 bay leaves
- Heat the oil in a big saucepan over medium heat.
- Add the onion, carrot, and garlic; saute/stir for 10 minutes.
- Add in the rice and the rest of the ingredients; cover, reduce heat and simmer 5 minutes or until thoroughly heated.
- Discard the bay leaves.
This was a very interesting dish - different from other beans and rice dishes I've had, but in a good way. I shredded the carrot and added a little extra sherry & balsamic. It is a little dry, since there is no "sauce" to speak of, but the flavor is very nice. Thanks for the recipe!
That was ok ....
This recipe is great. The earthiness of the thyme combined with the balsamic vinegar gave wonderful flavor. The only reason I'm giving this four stars instead of five is that I did add twice the liquid to give it the right flavor/coverage. But, overall, very good. Easy to make. It's part of our rotation!