Tuesday, September 29, 2009

Easy Veggies and Rice

1 onion, diced
olive oil
¾ c. chicken broth
1 large can petit diced tomatoes, drained
1 can black beans, drained and rinsed (multiple times) well
frozen chopped spinach
wild rice, cooked according to package directions
seasoned pepper
parmesan cheese

While cooking the wild rice, sauté the onion in olive oil over medium-high heat until translucent and soft. Add in the chicken broth, and simmer until reduced to less than half. Reduce heat to medium. Add tomatoes and black beans, season with salt and pepper. Simmer to reduce any remaining liquid. Stir in frozen spinach, cook for 5 or so minutes until spinach is cooked through. Serve veggie mix over rice, sprinkle with parmesan. Only takes about 15 minutes!

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