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

Black Beans with Brown Rice Recipe

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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
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 5 servings


  • 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.


  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

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Reviewed Jan. 25, 2015

"This is the best rice and beans recipe I have ever had. My whole family enjoyed it so much that we made it again the next day!! The only alteration I made was adding more cayenne pepper to add a little more spice!!!"

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"

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."

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."

Reviewed Sep. 2, 2011

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

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