Rice & Beans
 
 
THM:E, Low-fat, Sugar free
Author:
Ingredients
Beans: (serves 6-8)
  • 6 cups cooked black beans, drained
  • 1 10-oz. can diced tomatoes with green chilies (or plain diced tomatoes if you can't handle heat)
  • 1 cup water
  • 1 T chicken bouillon
  • 2 tsp. minced garlic
  • 2 tsp. cilantro (fresh would be awesome in this, but I didn't have any so I used dried)
  • 1 tsp. dill weed
  • ½ tsp. garlic powder
  • ½ tsp. black pepper
  • Salt to taste
Curry Rice: (serves 4)
  • 3 cups cooked brown rice
  • 2 tsp. chicken bouillon (dissolved in 1 T hot water)
  • 2 tsp. parsley
  • 1½ tsp. curry powder
  • 1 tsp. dill weed
  • ½ tsp. garlic powder
  • ½ tsp. black pepper
  • Salt to taste
Instructions
  1. Mix all the bean ingredients together in a saucepan and heat. Add more water to thin down if desired. Taste and add salt if needed.
  2. Mix all the rice ingredients together and heat.
  3. Serve together!
Notes
I enjoy eating leftover rice and beans (cold) in a low carb wrap for lunch!
Recipe by Briana Thomas at https://www.briana-thomas.com/rice-beans-e/