Black Beans and Rice Recipe
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Black Beans and Rice

By: Robyn Webb 
"The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (593)

Prep Time:
5 Min
Cook Time:
25 Min
Ready In:
30 Min

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Original Recipe Yield 10 servings/serving size: 1/2 cup
 

Ingredients

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup uncooked white rice
  • 1 1/2 cups low sodium, low fat vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 1/2 cups canned black beans, drained

Directions

  1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 140 | Total Fat: 0.9g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 2, 2004 by AAQILA   view full review
This recipe was excellent. However, I did follow other's advice. I added 1 can tomatoes...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 13, 2003 by LETTR6   view full review
For a low fat recipe, I think this is great. it does need a little "spicing up," but nothing...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 24, 2003 by GINNYG   view full review
Great recipe! The only addition I made was some diced tomatos and extra garlic. Great...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 2, 2004 by Loladear   view full review
This was delicious! Instead of vegetable broth I used a can of chicken broth. Also doubled...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 10, 2004 by The Bunny Chef Supporting Member (Click to learn more about Supporting Membership)  view full review
Good recipe!! I didn't have enough beans, so I used 1 1/2 cups frozen corn to make up the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 12, 2008 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
Very good! We really enjoyed this with our Carnitas. I used chicken broth rather than...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 13, 2004 by I'm nuts too...   view full review
Boring! I made it per the recipe, tasted it, and added cilantro, and a can Rold Gold Mexican...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 16, 2003 by LORRAINEEHRHART   view full review
Very easy, tasty recipe. Careful, though, if you are not a fan of spicy food, this dish can...
The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 15, 2003 by MISS_SCARLET   view full review
This recipe was VERY disappointing! I ended up adding an extra cup of broth because the rice...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 2, 2003 by KIMBERLY CONIFF   view full review
Pretty good! We made this as a main dish (a lunch). It was tasty. I would definately make...

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