This recipe has the goodness of browning onions in a mix of seasoned rice, tomatoes and just enough macaroni for wonderful flavor and texture. It also can be transformed into a vegetarian meal by eliminating the chicken bouillon cubes.
Dinner, Lunch, Main Dish
black beans and rice, vegetarian recipe
2cupsof uncooked rice
1/4cupof olive oil or pumpkin seed or avocado oil
1medium onionfinely chopped
1can of black beans15 ½ oz., drained
1can diced tomatoes14 ½ oz.
2chicken bouillon cubes
1/4teaspoonof rosemary leaves
1 ½teaspoonsof salt
1tablespoon+ 1 teaspoon of sugar
1/4teaspoonof black pepper
½cupsof uncooked macaroni
Fry the chopped onions in the oil in a heavy pot until golden brown.
Rinse the rice and add to the pot with the cooked onions. Then add the macaroni, water, tomatoes, bouillon, rosemary, salt, pepper, sugar, and black beans and bring it to a boil before reducing the heat to low. After you turn down the heat, cook for about 25 to 30 minutes or until the rice is tender.