Black Beans with Bell Peppers & Rice Recipe

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Black Beans with Bell Peppers & Rice Recipe
Black Beans with Bell Peppers & Rice Recipe photo by Taste of Home
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Black Beans with Bell Peppers & Rice Recipe

Read Reviews
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My meat and potatoes husband goes for this cheesy, hearty dinner, and the kids gobble it up. For extra kick, add a splash of hot sauce. —Stephanie Lambert, Moseley, Virgina
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 each medium sweet yellow, orange and red pepper, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided
  • 3 tablespoons minced fresh cilantro

Directions

In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through.
Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro. Yield: 6 servings.
Originally published as Black Beans with Bell Peppers & Rice in Simple & Delicious December/January 2015

Nutritional Facts

1 cup: 347 calories, 12g fat (6g saturated fat), 25mg cholesterol, 477mg sodium, 40g carbohydrate (4g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.

  • 1 tablespoon olive oil
  • 1 each medium sweet yellow, orange and red pepper, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided
  • 3 tablespoons minced fresh cilantro
  1. In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through.
  2. Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro. Yield: 6 servings.
Originally published as Black Beans with Bell Peppers & Rice in Simple & Delicious December/January 2015

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Reviews forBlack Beans with Bell Peppers & Rice

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MY REVIEW
TGI User ID: 7365199 268603
Reviewed Jun. 27, 2017

"Tasty, delicate seasonings. I had two red peppers and a yellow pepper, so that's what I used."

MY REVIEW
Angel182009 User ID: 6228642 223046
Reviewed Mar. 18, 2015

"This meal was a very quick,cheap, and easy to put together. That was the plus about it. But for my family's preference we did not prefer this as a meal. My husband and I agreed it needed more flavor. We added hot sauce to it and that made it very delicious. My husband also thinks this would be great with cooked steak chopped up in it."

MY REVIEW
MoTPC User ID: 1195404 218831
Reviewed Jan. 25, 2015 Edited Jan. 26, 2015

"This was yummy! I did not have fresh cilantro so I added extra cumin, oregano and salt."

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