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Black Beans with Brown Rice Recipe
Black Beans with Brown Rice Recipe photo by Taste of Home

Black Beans with Brown Rice Recipe

Publisher Photo
Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. —Sheila Meyer, North Canton, Ohio
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 5 servings

Ingredients

  • 1 small green pepper, chopped
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped sweet yellow pepper
  • 1/2 cup chopped red onion
  • 2 tablespoons canola oil
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2-1/2 cups hot cooked brown rice

Nutritional Facts

3/4 cup bean mixture with 1/2 cup rice equals 327 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 614 mg sodium, 55 g carbohydrate, 11 g fiber, 12 g protein.

Directions

  1. In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice. Yield: 5 servings.
Originally published as Black Beans with Brown Rice in Healthy Cooking December/January 2011, p53

Nutritional Facts

3/4 cup bean mixture with 1/2 cup rice equals 327 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 614 mg sodium, 55 g carbohydrate, 11 g fiber, 12 g protein.

Reviews for Black Beans with Brown Rice

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 4, 2014

"I made this today for lunch. It was very good. A little different than traditional black beans and brown rice. In fact, I steped up the brown rice by changing the mix to 1 cup brown rice, 1 cup Quinoa, and 1 cup Farro cooked in better than bullion vegetable broth.. The different grains blended together very well and tasted great by themselves . I will be making this again and again! Bobby"

MY REVIEW
Reviewed Oct. 7, 2012

"This was very good following the recipe exactly as written. The leftovers were great the next day too. I think the next time I make this I will use the leftovers either as a topping on tacos or add to burritos since it was so flavorful."

MY REVIEW
Reviewed May. 10, 2012

"I've made this recipe several times since it was originally published. I vary the ingredients with what I have on hand, and it always turns out delicious! This has become one of my go to healthy meals for busy nights."

MY REVIEW
Reviewed Sep. 2, 2011

"Delicious, easy & healthy. It's great with a dollop of sour cream on top."

MY REVIEW
Reviewed Feb. 17, 2011

"Wow, was this surprisingly flavorful! I only had 1 can of beans, but it still seemed to work great. Also added a few dashes of tabasco sauce because I thought it'd be bland but it was really awesome. (Add some cilantro and lime to the rice and you've got a restaurant dish!)"

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