Easy recipe Easy Recipe Venezuelan Black Beans and Rice

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four Servings one can sweet corn cream (Recipes by ingridients cream) style one med Onion chopped one stalk celery diced one sm red pepper diced one cup long-grain white rice rinsed and drained about fourteen oz vegetable broth one tsp turmeric (Recipes by ingridients turmeric) one tsp oregano one tsp salt one cup egg substitute, liquid scrambled about fifteen oz black beans (Recipes by ingridients beans) heated one tsp crushed red pepper emon wedges and tabasco to taste Directions Saute Onion about two–three minutes add celery, bell pepper and rice. Cook stirring until rice turns pale, about two–three minutes. Reduce heat to low. Add broth,, turmeric (Recipes by ingridients turmeric) oregano and salt. Cover and cook until rice is tender and all liquid is absorbed, about fifteen–twenty minutes. *Remove from heat and fluff with fork. Easy Recipe Venezuelan Black Beans and Rice. Drain heated black beans (Recipes by ingridients beans) and mix with rice. Top with scrambled eggs and sprinkle with crushed red pepper. Serve with lemon (Recipes by ingridients lemon) wedges and tabasco. . Easy Recipe Venezuelan Black Beans and Rice.