Black Bean Rice Pilaf
PREP TIME:
TOTAL TIME:
SERVINGS
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
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STEP 1
Make the sour cream blend by mixing the sour cream, garlic, chives, salt, and pepper in a medium bowl. Set aside.
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STEP 2
Place the oil in a deep-sided large skillet over medium heat. Add onions and cook until translucent, about 3 to 5 minutes. Add the rice and stir well to coat with the oil and onions. Add the chicken broth and tomatoes and bring mixture to a boil.
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STEP 3
Reduce heat and simmer, cooking until most of the liquid has evaporated. Turn off the heat, and stir with a wooden spoon until the rice has cooked to a creamy but nearly dry texture. Add black beans and chili powder to pan and mix. Stir 1/4 cup of the sour cream blend into the rice mixture.
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.
Per serving: Calories: 133, Carbohydrate: 19 grams, Fat: 5 grams, Saturated fat: 2 grams, Protein: 4 grams, Cholesterol: 8 milligrams, Sodium: 433 milligrams, Calcium: 51 milligrams.
