Cumin Rice With Black Beans
|Chopped carrot||1⁄2 Cup (8 tbs), peeled (1 Small Carrot)|
|Chopped white onion||1⁄2 Cup (8 tbs)|
|Chopped garlic||1 Teaspoon (1 Clove)|
|Chopped thyme||1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Coriander||1⁄4 Teaspoon, dried|
|Uncooked long grain white rice||1 Cup (16 tbs)|
|Cooked black beans||1 Cup (16 tbs)|
|99% fat-free chicken stock||1 2⁄3 Cup (26.67 tbs)|
|Chopped cilantro||2 Tablespoon|
|Lime juice||1 Tablespoon, squeezed|
Combine the carrot, onion, and garlic in a saucepan and cook for 5 minutes over low heat, until the onion is wilted, stirring constantly.
Add the thyme, cumin, coriander, and salt, then stir in the rice.
Add the beans and stock, raise the heat to medium high, and bring to a boil.
Cover, lower the heat, and simmer for 15 minutes.
Stir in the cilantro and lime juice and serve.