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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a soup pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves and the jalapeño pepper for about 5 minutes on low heat. | 2. Add the beans, chili powder, cumin, 1/2 cup stock and cook, uncovered for approximately 25-30 minutes, increasing heat to low-medium. Add the bell pepper last 5 minutes of cooking. Season to taste with salt. | 3. In the meantime, heat the remaining tablespoon of olive oil in a sauté pan and sauté the 2 garlic cloves on low heat for about 2 minutes. Add the remaining 2 cups of stock, bring to a boil. Stir in the rice, reduce heat and cook 17 minutes. | 4. Once rice is cooked, stir in the spices. Season to taste with salt. | 5. Arrange the black beans on one side of a serving platter. Arrange the rice on the other half. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
white onion	1		chopped	64.0	14.944	1.76	0.16
jalapeno	1		seeded minced	-	-	-	-
black bean	3	cups	cooked cooked canned rinsed drained	1984.62	362.9352	125.712	8.2644
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin powder	1/2	teaspoon		-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0
red bell pepper	1/2		seeded diced	-	-	-	-
grain rice	1	cup		-	-	-	-
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
ginger	1/2	teaspoon	grated	3.015	0.6446	0.0808	0.0382
coriander	1/4	teaspoon	ground	1.341	0.2475	0.0557	0.08
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.