Black Beans and Rice

This is from Diabetes control for life website.

• Ready In: 30 mins
• Serves: 1

Ingredients

• 1⁄4 cup brown rice, cooked
• 4  fluid ounces  low-sodium low-fat vegetable broth
• 1  garlic clove
• 1⁄4 yellow onion
• 1⁄4 medium red bell pepper
• 1  teaspoon extra virgin olive oil
• 1⁄2 cup reduced sodium black beans, canned
• 1⁄4 teaspoon ground cumin
• 1⁄8 teaspoon dried oregano
• 1⁄4 teaspoon black pepper
• 1  ounce low-fat cheddar cheese
• 1  tablespoon nonfat sour cream

Directions

1. Cook rice according to package directions, substituting vegetable broth for 4 ounces (1/2 cup) of the water.
2. Wash and peel garlic and onion; wash bell pepper and remove membrane.
3. Mince garlic, chop onion, and chop bell pepper.
4. Heat olive oil in a medium skillet over medium-high heat. Add garlic, onion and bell pepper and saute´ until tender.
5. Add drained beans, cumin, oregano, 1/8 teaspoon of the black pepper, and 1 to 2 tablespoons of water to prevent sticking.
6. Stir and continue to cook until beans are heated through.
7. Serve bean mixture over cooked rice topped with cheese and sour cream.