Spanish Rice and Quinoa with Black Beans

[Guest guest]

Full of protein

 

 

Spanish Rice and Quinoa with Black Beans

 

Servings: 4 Servings

 

Ingredients

 

 1/2 c White rice

 1/2 c Quinoa, rinsed well

 1 Green pepper, chopped

 1 ts Cumin, ground

 1 1/2 c Black beans, cooked, drained

 1 Clove garlic, minced

 8 oz Tomato sauce

 1 1/2 ts Chili powder

 1 3/4 c Water

 1 ds Black pepper

 1 md Onion, chopped

 1 ts Oregano

 

Preparation

 

Note: quinoa uses the same proportions of grain to water and cooking time as

white rice does, so they can be cooked together easily. Be sure to rinse the

quinoa before cooking to remove the bitter coating the grains have.

 

Use a fine strainer, or line a strainer with a coffee filter. Put rice, quinoa

and water into a saucepan and bring to a boil. Reduce heat to low, cover, and

simmer for 20 minutes. Saute onion, green pepper, and garlic briefly, using

liquid of choice (or cook on High in microwave for about 2 minutes). Add to rice

with rest of ingredients, and put into a 2 qt casserole dish. Bake at 350F for

about 20 minutes.

 

NOTES : Per serving: 285 Cal, 2.2 g fat, 9.2 g fiber, 11.7 g protein