Black Bean and Rice
4 cups fat free chicken broth
1 cup long grain white rice
1 cup wild rice
2 15-oz. cans black beans, drained
1/4 cup olive oil
2 garlic cloves, minced
1 tsp. chili powder
1/4 tsp. curry powder
1/2 cup cilantro, chopped
Salt and pepper to taste
Bring chicken broth to a boil in a large saucepan.
Add both types
of rice and reduce heat, then cover and cook
for about 25 -30
minutes or until chicken broth is absorbed.
Stir in black beans, olive oil, garlic, chili
powder, curry
powder, cilantro and salt and pepper. This goes
well as a topping
for your favorite fish, or as a stand-alone treat.
A tasty alternative - substitute peas for the
black beans.
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