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Easy, delicious rice and bean dish that can be served as a main vegetarian course or side dish to Latin and Asian foods.
Ingredients
- 1 tablespoon butter
- ½ shallot, minced
- 1 cup uncooked jasmine rice
- ¾ cup coconut milk
- 1 cup water
- 1 pinch ground nutmeg
- 1 (15 ounce) can black beans, rinsed and drained
Directions
Step 1
Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 190 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat7g | 33% |
| Cholesterol5mg | 2% |
| Sodium19mg | 1% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber1g | 3% |
| Total Sugars0g | |
| Protein3g | |
| Vitamin C1mg | 3% |
| Calcium9mg | 1% |
| Iron1mg | 7% |
| Potassium78mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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