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Rice and Black Beans with Pineapple
1 Tbsp. peanut oil
3⁄4 cup chopped onion
1 garlic clove, chopped
2 tsp. finely chopped ginger
3⁄4 cup brown jasmine rice, uncooked
1⁄8 tsp. red pepper flakes
1⁄2 cup reduced-fat coconut milk
1 cup fat free, reduced-sodium chicken or vegetable broth
1 cup water
1 can (15-oz.) black beans, rinsed and drained
2⁄3 cup canned pineapple chunks, drained
2 Tbsp. chopped scallions
Salt and freshly ground black pepper, to taste
1⁄4 cup chopped cilantro leaves
In large, heavy saucepan, heat oil over medium-high heat. Sauté onions until translucent, 4 minutes. Stir in garlic and cook 1 minute longer. Stir in ginger, cooking until fragrant, 30 seconds.
Mix rice and pepper flakes into onions. Add coconut milk, broth and water. Bring liquid to boil, cover tightly and reduce heat to simmer. Cook until rice is tender, 45-50 minutes. Remove from heat and let sit, covered, for 10 minutes.
Using a fork, mix in beans, pineapple and scallions. Season rice to taste with salt and pepper. If necessary, cover and reheat over medium-low heat. Serve immediately, garnished with cilantro.
Makes 5 servings. Per serving: 225 calories, 5 g total fat (2 g saturated fat), 39 g carbohydrate, 7 g protein, 6 g dietary fiber, 220 mg sodium.
Infinite Health Resources does not at any point, for any circumstances suggest that you do not follow or stop medical advice of your physician. We do not advocate any drugs that has not been prescribed by your physician, nor suggest that we are medical doctors nor are we giving medical advice. Infinite Health Resources is here purely as a resource. |
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