Cuban black beans and rice

Ingredients

• Black beans

  cooked, boiled, salted

  4 cup or 688g

• Brown rice

  medium-grain, raw

  1 ½ cup or 285g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tbsp or 14g

• Celery

  raw

  2 stalks, large (11 inches long) or 128g

• Sweet onion

  raw

  1 onion or 331g

• Green bell pepper

  raw

  1 cup, chopped or 149g

• Garlic

  raw

  3 clove or 9g

• Ginger root

  raw

  1 slices or 2g

• Cumin seed

  1 tsp, ground or 3g

• Coriander seed

  1 tsp or 2g

• Bay leaf

  dried

  1 tbsp, crumbled or 2g

• Vegetable broth

  from bouillon, low-sodium

  1 cup or 240g

• Lime

  raw

  1 fruit or 67g

Directions

1. Cook your brown rice per the package instructions.
2. In a skillet, saute the garlic, onions, ginger, celery and bell pepper. Onions should be transparent and other veggies should be soft.
3. Add all spices to the vegetable mixture, stir and cook for about a minute.
4. Add the drained and rinsed beans and vegetable broth to the mixture and heat through.
5. Add the cooked brown rice to the mixture and stir to incorporate. Cook long enough to reheat the rice mixture.
6. Serve in a bowl with a lime slice. You can add fresh cilantro as a garnish, if desired.