Ingredients45 m servings 535 cals
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the carrots, celery, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the black beans, salt, pepper, 1/4 cup of parsley, and dark rum. Continue cooking until heated through. Serve over a bed of rice and garnish with 1 teaspoon of parsley.
Per Serving: 535 calories; 14.3 g fat; 84.4 g carbohydrates; 8 g protein; 0 mg cholesterol; 622 mg sodium. Full nutrition
ReviewsRead all reviews 4
I just don't get this recipe. It is basically veggies and black beans. The rum obviously adds flavor, but I really prefer my beans to have some sort of sauce if I am serving over rice. So, to ma...
I made the recipe as it is listed. It was a big hit and delicious!!! I'll certainly make again. :)