Dine on a Dime: School Night Beans and Rice
With school back in session, it’s time for some quick and healthful dinners the whole family will love. This vegetarian, one-pot dish is a time saver for those nights of homework, football practice and early bedtimes—perfect for Meatless Mondays!
Ingredients
- 2 tablespoons cooking oil (vegetable, canola, or other flavorless oil)
- ? cup vegetable broth
- 1 large white onion
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 4 oz. can green chiles, undrained
- 2 cups cooked rice
- 1 15-oz. can black beans, rinsed and drained
- Salt and pepper to taste
- 1 tablespoon chilli powder
- 1 tablespoon cumin
- 2 tablespoons fresh lime juice
- Fresh lime wedges
- 2 tablespoons chopped cilantro
Directions
- In a large skillet, heat oil over medium-high heat. Add onion, garlic and bell pepper and cook until the vegetables are soft and transparent.
- Reduce heat to medium and add vegetable broth and green chile, undrained. Bring to a simmer. Add chilli powder, cumin, salt and pepper.
- Add cooked rice, beans and lime juice. Heat until warmed throughout, about 5 minutes, stirring occasionally.
- Remove from heat and add cilantro. Serve with fresh lime wedges. Great with cornbread or tortillas.
Servings: 4
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