Black Beans and Rice

Ingredients

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onions

  Raw

  1 medium or 110g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Brown rice

  Long-grain, raw

  1 ½ cup or 278g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Chop the onion.
2. Warm the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until softened and lightly translucent, 3–5 minutes.
3. Stir in the beans, tomatoes, oregano, and garlic powder. Bring to a gentle boil.
4. Add the rice and about 1.5 cups water or low-sodium broth, stirring to submerge the grains. Return to a simmer.
5. Cover, reduce the heat to low, and cook at a gentle simmer until the rice is tender and most liquid is absorbed, about 45 minutes.
6. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and adjust seasoning to taste.