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Recipes

Black Bean Rice Pilaf

servings: 6
Black Bean Rice Pilaf

prep time

5

total time

35

ingredients

15

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Black Bean Rice Pilaf

servings: 6
INGREDIENTS:
ingredients

SOUR CREAM BLEND
• 1/2 cup Hood® Light Sour Cream
• 1/2 tsp garlic, minced
• 1 Tbsp dried chives
• Salt and pepper, to taste

RICE MIXTURE
• 1 Tbsp olive oil
• 1/2 cup onion, minced
• 1/2 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1/2 cup canned chopped tomato in puree
• 1/2 cup canned black beans, drained and rinsed
• 1 tsp chili powder
• Salt and pepper, to taste 

GARNISH
• 1/4 cup sour cream blend, above
• Salt and pepper, to taste
• 6 each taco chips, triangle shape, optional
• 1 Tbsp scallion, finely shaved, optional
• Hot sauce, as needed, optional

DIRECTIONS:
directions

Make the sour cream blend by mixing the sour cream and garlic and chives. Season with salt and pepper to taste. Set aside. Place the oil in a deep-sided sauté pan over medium heat. Add onions and cook until translucent. Then add the rice and stir well to coat it with the hot oil and onions, chicken broth and chopped tomatoes. Bring this mixture to a boil, then reduce heat so this mixture only simmers slowly. Cook the rice until most of the liquid has evaporated, then turn off the heat, and mix constantly with a wooden spoon. Once the rice has cooked to a creamy but nearly dry texture, add the chili powder and black beans to the pan. Stir 1/4 cup of the sour cream blend into the rice mixture. Season the rice with salt and pepper to taste.

Serving suggestion: Top a portion of rice with a dollop of the remaining sour cream. Optional: Garnish with shaved scallion and place a taco chip in the rice.

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