This is also a great vegetarian entrée.
Recipe information
Yield
Serves 4 to 6
Ingredients
1 15-ounce can black beans, rinsed, drained
1/2 large red onion, very thinly sliced
2 tablespoons balsamic vinegar*
1 tablespoon olive oil
1 white onion, finely chopped
4 large garlic cloves, chopped
1 cup Arborio rice*
3 1/2 cups canned unsalted chicken broth
1/2 cup dry white wine
2 large bay leaves
1/2 teaspoon turmeric
1/8 teaspoon (or more) cayenne pepper
- Balsamic vinegar and Arborio rice are available at specialty foods stores, Italian markets and some supermarkets.
Preparation
Step 1
Combine first 3 ingredients in medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper.
Step 2
Meanwhile, heat oil in heavy medium saucepan over high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add rice and stir 1 minute to coat with onion mixture. Add broth, wine, bay leaves, turmeric and cayenne pepper and blend well. Bring mixture to boil; stir well. Reduce heat to medium and simmer until rice is tender and mixture is creamy, stirring occasionally, about 25 minutes. Season to taste with salt, pepper and cayenne.
Step 3
Spoon rice onto platter. Arrange beans and onion garnish alongside.
Nutrition Per Serving
Per serving: calories
230; fat
4 g; sodium
49 mg; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
