Black Beans and Rice

Black Beans and Rice

Main Dish,Beans,Dairy Free,Untested

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice  
1 1/2 cups low sodium, low fat vegetable broth
2 teaspoons turmeric
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained

Optional suggestions:
1 can corn
1 can tomatoes with green chiles
1 splash of lime

In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.

Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

One other review
I made the following changes: 1 tsp granulated garlic instead of 2 cloves (non in the house), chicken broth instead of veggie, 2 tsp cumin, only 1 can of black beans, plus added 1 can of corn (drained) and 1 can of Rotel tomatoes (undrained). My husband loved it and has asked that it be added to our menu on a regular basis. We used it as a burrito filling, a quesadilla filling, and a stand-alone dish. I also added extra chicken broth to some of the leftovers and made it into soup. The mixture would also be good on top of nachos or combined with chicken and cheese to make a casserole. Cheese and/or sour cream are good compliments. Next time, I will lower the cayenne to 1/8 tsp (the Rotel adds enough heat for my taste) and use 2 cans of beans (black, pinto, and kidney would all work well in this dish).