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Zippy Beans and Rice Recipe

Zippy Beans and Rice Recipe photo by Taste of Home

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This is a super side dish, and we also enjoy it as a light entree with corn bread and salad.—Darlene Owen, Reedsport, Oregon

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Diabetic Friendly

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Zippy Beans and Rice Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup frozen corn
3/4 cup water
1 medium jalapeno pepper, seeded and chopped
1 teaspoon salt, optional
1 cup uncooked instant white or brown rice
1 green onion, sliced

Directions

In a large skillet, combine the beans, tomatoes, corn, water, jalapeno and salt if desired. Bring to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Sprinkle with onion. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts One 3/4 cup serving (prepared with brown rice and without salt) equals 197 calories, 2 g fat (0 saturated fat), 0 cholesterol, 414 mg sodium, 40 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.

Originally published as Zippy Beans and Rice in Taste of Home August/September 1999, p9

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

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Zippy Beans and Rice

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Reviewed on Jun. 04, 2012 by carrie carney

It doesn't get any easier than this. We are trying to eat healthier and this is a great and filling side dish. Even my 6 and 4 year olds ate it as well as the hubby. I used instant brown rice and left out the jalepeno. Also drained a can of corn and added that instead since I didn't have frozen.