Mediterranean Black Bean & Rice Skillet
|Olive oil||2 Tablespoon|
|Lean boneless pork/Chicken||1 Pound, cubed|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Chopped tomato||1 Cup (16 tbs) (Fresh/Canned)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Chopped prunes/Chopped raisins||1⁄3 Cup (5.33 tbs)|
|Water||3 Cup (48 tbs)|
|Spanish black beans & rice||8 Ounce (1 Package)|
|Dried thyme leaves||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Red bell pepper||1⁄3 Cup (5.33 tbs), chopped|
|Frozen peas||1 Cup (16 tbs) (Thawed)|
|Chopped parsley||2 Tablespoon|
|Lime juice/Lemon juice||1 Tablespoon|
In large skillet, heat olive oil.
Brown meat in oil until no longer pink.
Add onion and garlic; saute until tender.
Add tomatoes, wine and prunes.
Bring to a boil.
Cook until liquid has evaporated.
Add water; bring to a boil.
Add beans & rice, contents of seasoning packet, thyme leaves and cayenne pepper.
Reduce heat; cover and simmer 20 minutes.
Add red bell pepper; cook 5 minutes longer or until liquid is absorbed.
Stir in peas, parsley and lime juice.
Season to taste with salt and black pepper.