Rice with Black Beans

Ingredients

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Garlic powder

  Spices

  ½ tsp or 2g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Onions

  Raw

  1 medium or 110g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• 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. Finely chop the onion.
2. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent and tender, 4–5 minutes.
3. Stir in the tomatoes, black beans, oregano, and garlic powder. Bring to a boil.
4. Add the rice and stir. Return to a boil, then reduce heat to low, cover, and simmer until the rice is tender and most liquid is absorbed, about 18–20 minutes. If the pot looks dry before the rice is done, add a splash of water and continue simmering.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff and serve.