Ingredients

  • ¼ cup onion, diced
  • ½ teaspoon garlic, minced
  • ½ teaspoon tumeric
  • 2 teaspoons extra-virgin olive oil
  • ½ cup dry white rice
  • 1 ¼ cups low-salt chicken broth
  • 15 ounces black beans-canned, drained and rinsed
  • 1 tablespoon jalapeno, minced
  • juice of 1/2 a lime
  • salt to taste

Directions

Saute onion, garlic, and tumeric in oil in saucepan over medium heat, 2-3 minutes. Add rice, stir to coat, then add broth and bring to boil. Cover, reduce heat to low, and simmer 15-20 minutes, until rice is tender. Stir in beans and jalapeno, heat through.
Stir in lime juice and salt to taste.

Source

Servings/Yield