Monday, January 24, 2011

Black Beans and Rice with Sun-Dried Tomatoes

1 6-ounce jar sun-dried tomatoes packed in oil
1 large white onion, diced
1 jalapeño, seeded and minced
2 15 1/2-ounce cans black beans, rinsed and drained
1 15-ounce can whole tomatoes, drained and chopped
1 teaspoon salt
 1/2 cup cilantro sprigs

Pour 1 tablespoon of oil from the sun-dried tomatoes into a large skillet; discard the remaining oil. Chop the sun-dried tomatoes and set aside.

Sauté the onion and jalapeño in the skillet over medium heat until the onion is translucent. Stir in the beans, canned tomatoes, salt, and sun-dried tomatoes. Reduce heat to low; simmer 10 minutes. Garnish with the cilantro.

Nutritional Information:
Calories: 219 (0% from fat)
Fat: 8g (sat 1g)
Protein: 9mg
Carbohydrate: 38g
Fiber: 11g
Cholesterol: 0mg
Iron: 4mg
Sodium: 1143mg
Calcium: 110mg


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