Black Beans and Rice Recipe

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Black Beans and Rice Recipe
Black Beans and Rice Recipe photo by Taste of Home
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Black Beans and Rice Recipe

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3.5 3 3
Publisher Photo
Bonnie Baumgardner often serves this quick skillet side dish to delighted guests at her Sylva, North Carolina home. "It tastes so delicious it's hard to believe it's good for you," she exclaims. "And it's hearty enough to serve as a meatless main dish."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 tablespoon tomato sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup cooked long grain rice
  • 1 tablespoon red wine vinegar
  • 1/4 cup shredded cheddar cheese

Directions

In a nonstick skillet that has been coated with cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add the beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese. Yield: 4 servings.
Originally published as Black Beans and Rice in Quick Cooking March/April 1998, p22

Nutritional Facts

1 cup: 175 calories, 2g fat (0 saturated fat), 1mg cholesterol, 396mg sodium, 32g carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 tablespoon tomato sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup cooked long grain rice
  • 1 tablespoon red wine vinegar
  • 1/4 cup shredded cheddar cheese
  1. In a nonstick skillet that has been coated with cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add the beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese. Yield: 4 servings.
Originally published as Black Beans and Rice in Quick Cooking March/April 1998, p22

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marhotenkithen User ID: 2377318 202609
Reviewed Nov. 10, 2008

"I make this but I also add some Cajun seasoning, left over steak or chicken sliced thin. I also add cooked greens and a can of corn. I either serve in a bowl with black bean chips or serve rolled up in a flour tortilla with pepper jack cheese over it and chopped tomatoes."

MY REVIEW
angmglover User ID: 1711533 80507
Reviewed Feb. 21, 2008

"I agree! This really is bland. I added a sprinkle of chili powder, lime juice, sugar and fresh cilantro. It made a huge difference. It turned out this was a great recipe to build on. Thanks!"

MY REVIEW
keverwann User ID: 1807985 51629
Reviewed Dec. 17, 2007

"This is one of the blandest dishes I can remember eating. We added salt, pepper, a shredded carrot, a stalk of chopped celery and a can of green chilis to make it more palettable, but it only barely helped. Don't think I'll make it again."

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