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Zippy Beans and Rice

Name: Zippy Beans and Rice
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Cuisine: North America, Mexican
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

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

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

Zippy Beans and Rice Recipe photo by Taste of Home

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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 over high heat; 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.

Nutrition Facts

3/4 cup: 197 calories, 2g fat (0 saturated fat), 0 cholesterol, 414mg sodium, 40g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.

Zippy Beans and Rice

Ingredients

Directions

Nutrition Facts

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