Black Beans & Rice

           Candida Program Friendly, Easy, Recipes, Sides
Black Beans & Rice
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1/2 cup uncooked brown rice

1 teaspoons oil

3 green onions, chopped, divided

1/4 medium sweet pepper, diced

1 clove garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 (15-ounce) can black beans, undrained

Sea salt to taste

1/2 Tablespoon lime juice

2 Tablespoons cilantro, fresh, chopped, divided


Cook rice according to package directions.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add all but 1 Tablespoon of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.

Stir in beans and their liquid, 2 Tablespoons of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 2 Tablespoons of cilantro.

To serve, spoon beans over rice; sprinkle with remaining onion and remaining cilantro; squeeze fresh lime juice over top.

Makes 2 servings