Black Bean Pilaf
A simple black bean and brown rice skillet sauté seasoned with olive oil, sliced onion and chopped sun-dried tomato.
1 tablespoon olive oil
1 medium onion, sliced
1 (15 to 16-ounce) can black beans, drained and rinsed
1/2 cup drained and chopped sun-dried tomatoes in oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked brown rice (cooked in chicken broth)
- Heat oil in large skillet over medium-high heat until hot. Add onion, beans, tomatoes, salt and pepper; cook 3 to 5 minutes or until flavors are well blended. Stir in rice; heat thoroughly. Serve immediately.
Makes 6 servings.
Recipe provided courtesy of USA Rice Federation.