Side Pannel
Black Beans & Brown Rice W/mild Salsa
Black Beans & Brown Rice W/mild Salsa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- ------------------------------------RICE------------------------------------
- 1 c Brown rice; uncooked
- 1 1/2 c Water (or as directed on
- -rice package)
- 1 pn Salt; if desired
Directions
BEANS
1 cn (15-oz) black beans (cooked)
1 ds -(up to)
1/8 ts Black pepper
1/8 -(up to)
1/4 ts Ground oregano
1/8 -(up to)
1/4 ts Ground cumin
1 oz Low-fat mozzarella cheese;
-grated
SALSA
1 lg -or-
2 sm Ripe tomatoes; chopped
1 Green onion; minced
2 -(up to)
4 Sprigs fresh cilantro
(My own recipe, although not particularly innovative) Makes 2 lunch-sized
servings, approx 400-450 calories each
Game plan: Start rice. While rice is cooking, prepare beans and salsa.
Store for later, or assemble dish and eat. Detailed instructions:
Cook rice as directed on package. If no directions, rinse rice
thoroughly, place in small pan with water and salt (optional). Heat on high
until boiling, then reduce heat to simmer, cover, and cook for 40 minutes.
Turn heat off, let rice sit for 5 minutes, remove cover and fluff with a
fork.
Empty black beans into microwaveable bowl. Stir in spices (start with the
smaller amounts, then increase to taste). Bring beans to simmer in
microwave. While rice cooks, let sit to blend flavors.
Wash and chop tomatoes, mince onion. Wash cilantro, strip leaves off,
tear/crush the leaves and add them to the tomato and onion. Mix. While
rice cooks, let sit to blend flavors.
Grate cheese.
(At this point, everything may be placed in the refrigerator for later
reheating, if desired.)
Divide rice in half, and spread each half onto a medium-sized plate.
Divide beans in half, and spread each half over the rice. If rice and
beans are cold (e.g., were in the 'fridge), heat in microwave before adding
cheese. Sprinkle half of the grated cheese over each plate, return plate to
microwave briefly (15-20 seconds) to melt the cheese.
Top with salsa immediately before eating.
1 cn (15-oz) black beans (cooked)
1 ds -(up to)
1/8 ts Black pepper
1/8 -(up to)
1/4 ts Ground oregano
1/8 -(up to)
1/4 ts Ground cumin
1 oz Low-fat mozzarella cheese;
-grated
SALSA
1 lg -or-
2 sm Ripe tomatoes; chopped
1 Green onion; minced
2 -(up to)
4 Sprigs fresh cilantro
(My own recipe, although not particularly innovative) Makes 2 lunch-sized
servings, approx 400-450 calories each
Game plan: Start rice. While rice is cooking, prepare beans and salsa.
Store for later, or assemble dish and eat. Detailed instructions:
Cook rice as directed on package. If no directions, rinse rice
thoroughly, place in small pan with water and salt (optional). Heat on high
until boiling, then reduce heat to simmer, cover, and cook for 40 minutes.
Turn heat off, let rice sit for 5 minutes, remove cover and fluff with a
fork.
Empty black beans into microwaveable bowl. Stir in spices (start with the
smaller amounts, then increase to taste). Bring beans to simmer in
microwave. While rice cooks, let sit to blend flavors.
Wash and chop tomatoes, mince onion. Wash cilantro, strip leaves off,
tear/crush the leaves and add them to the tomato and onion. Mix. While
rice cooks, let sit to blend flavors.
Grate cheese.
(At this point, everything may be placed in the refrigerator for later
reheating, if desired.)
Divide rice in half, and spread each half onto a medium-sized plate.
Divide beans in half, and spread each half over the rice. If rice and
beans are cold (e.g., were in the 'fridge), heat in microwave before adding
cheese. Sprinkle half of the grated cheese over each plate, return plate to
microwave briefly (15-20 seconds) to melt the cheese.
Top with salsa immediately before eating.
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