Cumin rice and black beans

Yield: 4 Servings

Measure Ingredient
1 tablespoon Vegetable oil
1 teaspoon Garlic; minced
1 teaspoon Cumin seeds
1 cup Long grain rice
1 can Chicken broth (14 1/2 oz.)
Plus enough water to equal 3 cups
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
1 15 oz can black beans; drained & rinsed
Fresh cilantro; chopped

Heat oil in a large saucepan over medium high heat. Add garlic and cumin; cook 30 seconds. Stir in rice. Add chicken broth and water, salt and pepper. Bring to a boil, reduce heat and simmer covered 20 minutes. Stir in the beans; cook covered until beans are hot, about 2 minutes more. Place in serving dish and sprinkle with cilantro. Serve with Jerk Chicken.

Posted to EAT-L Digest 07 Sep 96 Date: Sun, 8 Sep 1996 08:17:44 -0400 From: Laura Hunter <LHunter722@...>

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