Rice and Beans Southwest Style Recipe
This recipe is adapted from one I found along time ago in a Richard Simmons diet cookbook.
Ingredients
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 medium onion chopped
- 2 cloves of garlic peeled and chopped
- 1 cup of sliced mushrooms
- ½ can of green chilies, diced
- 1 cup of dry black beans
- ½ cup of chicken broth
- 2 tab olive oil
- Dash chili powder
- Dash cumin
- Dash salt and pepper
- 1 small bunch of cilantro chopped
Directions
- In a pressure cooker place black beans in 3 cups of water. Set to low pressure and cook for 45 minutes. Remove beans and rinse. Make sure they are soft.
- In a wok or skillet add 2 tablespoons of olive oil. When hot add onions, carrots, celery and garlic. Season with chili powder, cumin, salt and pepper. Saute until onion is translucent. Then add mushrooms , cilantro and green chilies and cook for 3 more minutes. Add chicken broth and beans. Cover and cook on low for 10 minutes or until carrots and celery are no longer crispy.
- Serve on a bed of brown rice. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.67g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 85mg | 4% |
| Potassium 711mg | 20% |
| Total Carbs 26.25g | 7% |
| Dietary Fiber 6.4g | 21% |
| Sugars 3.54g | 2% |
| Protein 8.39g | 13% |
