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Zippy Beans and Rice

Total Time

Prep/Total Time: 20 min.


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


  • 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


  1. 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.

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  • maritab
    Mar 30, 2013

    No comment left

  • ValerieMS
    Feb 11, 2013

    No comment left

  • carrie carney
    Jun 4, 2012

    It doesn't get any easier than this. We are trying to eat healthier and this is a great and filling side dish. Even my 6 and 4 year olds ate it as well as the hubby. I used instant brown rice and left out the jalepeno. Also drained a can of corn and added that instead since I didn't have frozen.

  • toddandfawn
    Apr 29, 2011

    This is an EXCELLENT side to any spanish dish! The whole family loves it, plus it is sooo easy to make!

  • lurky27
    Apr 28, 2010

    Cheap, easy, and doesn't taste too bad either! We had no green onions so didn't put any on top. Also quite healthy if you use brown rice.~ Theresa