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. |