This recipe is nice to have on hand when you don’t have alot of time to throw something together. The thing that takes the longest is the yellow rice-it takes about 20 minutes to cook. But while it’s cooking, you can be doing something else. I served this with a cheese quesadilla and sour cream (and the usual green salad). I also doubled everything in this recipe.
Black Beans and Yellow Rice
(“Down to Earth-More than 130 Vegetarian Recipes” by Weight Watchers)
1 (5 ounce) package saffron rice mix
1 (15 ounce) can black beans, undrained
1 1/2 tbsp fresh lime juice
1 tsp chili powder
1/2 tsp ground cumin
2 tbsp chopped fresh cilantro, divided (I omitted)
3 tbsp 30%-less-fat sour cream (such as Breakstone)
1 tbsp sliced green onion (I omitted)
1. Cook rice according to package directions, omitting fat. Remove from heat; set aside, and keep warm.
2. Drain beans, reserving 2 tbsp liquid. Combine beans, reserved liquid, lime juice, chili powder, and cumin in saucepan. Cook over medium heat until thoroughly heated. Remove from heat; stir in 1 tbsp cilantro. Spoon about 3/4 cup rice onto each of 3 plates, and top each with about 1/3 cup bean mixture. Sprinkle with remaining 1 tbsp cilantro. Dollop each serving with 1 tbsp sour cream, and sprinkle each with 1 tsp green onions. Makes 3 servings.