Venezuelan Black Beans and Rice

* Exported from MasterCook Mac *

Venezuelan Black Beans and Rice

Recipe By : 365 Ways to Cook Vegetarian
Serving Size : 4 Preparation Time :0:45
Categories : Entree Stovetop

Amount Measure Ingredient -- Preparation Method
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1 med onion -- chopped
1 stalk celery -- diced
1 sm red pepper -- diced
1 c long-grain white rice -- rinsed and drained
14 ozs broth
1 tsp turmeric
1 tsp oregano
1 tsp salt
1 c egg substitute, liquid -- scrambled
15 ozs black beans, canned -- heated
1 tsp crushed red pepper
lemon wedges and tabasco -- to taste

Saute onion 2-3 minutes; add celery, bell pepper and rice.
Cook stirring until rice turns pale, 2-3 minutes. Reduce heat to low.
Add broth, turmeric, oregano and salt. Cover and cook until rice is
tender and all liquid is absorbed, 15-20 minutes. Remove from heat
and fluff with fork. Drain heated black beans and mix with rice. Top
with scrambled eggs and sprinkle with crushed red pepper. Serve with
lemon wedges and tabasco.

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Per serving: 192 Calories; 2g Fat (11% calories from fat); 8g Protein; 34g
Carbohydrate; 1mg Cholesterol; 793mg Sodium

Serving Ideas : Serve w/ 2 plantains, sliced diagonally and fried; greens.