Curried Rice with Black Beans
If You Have Brown Basmati Rice, Dinner Is A Snap....Recently, due to some health concerns I have been on a low-glycemic diet and have been restricted by what grains I may consume. Brown Basmati Rice is one of the "chosen few" so I've gotten very creative to avoid boredom. Here are two of the discoveries. Both are very easy to assemble, colorful and delicious - at least my family thought so!
Curried Rice with Black Beans
2 cups cooked Brown Basmati Rice
4 garlic cloves minced
1 medium onion chopped
3 mini sweet peppers julienned
2 T extra virgin olive oil
1 15-oz can black beans drained
salt to taste
1 tsp. curry powder (add more or less to taste)
dash cayenne pepper
If you don't have any leftover Basmati then you can put 1 cup of dry rice into a medium saucepan and add 2 cups of cold water with 1/2 tsp. salt. Bring to gradual boil over medium-high heat. Once boiling turn heat to low and cover pan with lid. Simmer 45 minutes or until done. I like having this rice already cooked and in the fridge at all times because it is delicious and so versatile.
Next saute minced garlic, chopped onions and julienned peppers in two tablespoons of extra virgin olive oil until tender. Add rice and stir to coat with oil and vegetables. Add beans and curry. Adjust salt and cayenne to taste.
Curried Rice with Black Beans
2 cups cooked Brown Basmati Rice
4 garlic cloves minced
1 medium onion chopped
3 mini sweet peppers julienned
2 T extra virgin olive oil
1 15-oz can black beans drained
salt to taste
1 tsp. curry powder (add more or less to taste)
dash cayenne pepper
If you don't have any leftover Basmati then you can put 1 cup of dry rice into a medium saucepan and add 2 cups of cold water with 1/2 tsp. salt. Bring to gradual boil over medium-high heat. Once boiling turn heat to low and cover pan with lid. Simmer 45 minutes or until done. I like having this rice already cooked and in the fridge at all times because it is delicious and so versatile.
Next saute minced garlic, chopped onions and julienned peppers in two tablespoons of extra virgin olive oil until tender. Add rice and stir to coat with oil and vegetables. Add beans and curry. Adjust salt and cayenne to taste.
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