Black Beans and Rice

Ingredients

• ½ cup canned low-sodium black beans, drained
• ¼ tsp. extra-virgin olive oil
• 1 dash ground chili powder
• 1 pinch ground cumin
• ¼ tsp. ground coriander
• Himalayan salt (to taste; optional)
• ¾ cup cooked brown rice, hot (see recipe on pg. 75)

Directions

1. Combine beans, oil, chili powder, cumin, coriander,  and salt (if desired) in a medium saucepan; mix well.
2. Heat mixture over medium-low heat for 1 to 2 minutes, or until heated through. Remove from heat.
3. Gently fold rice into bean mixture.
4. Serve immediately.

Nutrition

• Calories: 290
• Total Fat: 3 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1,004 mg
• Carbohydrate: 55 g
• Fiber: 11 g
• Sugar: 0 g
• Protein: 11 g