Bill's Recipes
Black Beans With Rice
(Second recipe below)
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red pepper, minced
1 cup uncooked white rice
2 cups low sodium, low fat vegetable broth (or water)
2 teaspoon ground cumin
¼ teaspoon cayenne pepper
2 cans (15oz) black beans, drained and rinsed
salt and pepper
In a pan over medium-high heat, heat the oil. Add the onion and
garlic and Sauté for 4 minutes. Add the red pepper and Sauté for 2 minutes.
Add the rice and vegetable broth, bring to a boil, cover and lower the heat and
cook for 20 minutes. Add the spices and black beans. Bring back to a
boil momentarily.
Chicken Salad with Black Beans
12 oz boneless, skinless chicken breast
2 cups chicken broth
2-3 cups cooked rice
1 - 16oz can black beans, rinsed and drained
1 cup chopped red bell pepper (1 medium)
½ cup green onions, chopped.
½ cup onion, chopped (optional)
½ cup olives, chopped (optional)
2 tablespoons capers (optional)
Dressing:
2 tablespoons olive oil
2 tablespoons Cumin
¼ cup lime juice, about 1 lime
½ cup cilantro, chopped (alternate: basil)
½ cup sugar (alternate, 4 tsp Sweet-Low)
¼ cup Italian parsley
¼ cup red wine vinegar
½ teaspoon red pepper flakes
Combine dressing ingredients, set aside. Simmer chicken in broth until
cooked, about 20 minutes, and cut into½ inch pieces. Strain the broth
and use to cook the rice. When the rice and chicken is cool, toss with
beans, rice, onions, red pepper and dressing. Chill for at least 2 hours
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