Cumin rice and black beans
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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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