Black Beans and Rice Recipe - Allrecipes.com
Black Beans and Rice Recipe
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Black Beans and Rice
Easy seasoned black beans and white rice, it’s the perfect meal. See more
  • READY IN 30 mins

Black Beans and Rice

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 10 servings/serving size: 1/2 cup Change Servings

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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 25 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2004

This recipe was excellent. However, I did follow other's advice. I added 1 can tomatoes w/chiles, 1 can of corn, 1 can of beans, 2tsp cumin, 2 tsp tumeric, splash of lime, chicken broth. This will definitely be added to my menu.

 
Most Helpful Critical Review
Jan 13, 2004

Boring! I made it per the recipe, tasted it, and added cilantro, and a can Rold Gold Mexican Fiesta Tomatoes, much better. Thanks anyway Robyn ;)

 
Oct 13, 2003

For a low fat recipe, I think this is great. it does need a little "spicing up," but nothing major. After adding the black beans, I added 1/4 tsp garlic powder, 1/8 tsp paprika, and a pinch of cayenne pepper. I make this recipe at least every other week. A great way to get a lot of fiber and protein without a lot of fat and carbs.

 
Jan 24, 2003

Great recipe! The only addition I made was some diced tomatos and extra garlic. Great tortilla filling! Even my meat-eater hubby loved it!

 
Jan 02, 2004

This was delicious! Instead of vegetable broth I used a can of chicken broth. Also doubled the garlic and added a can of Italian style stewed tomatoes with juice and a small can of corn, drained. The cumin and cayenne pepper went together well. Not bland at all with the extra additions.

 
Jan 10, 2004

Good recipe!! I didn't have enough beans, so I used 1 1/2 cups frozen corn to make up the difference. Also, I added a bunch of whole green olives with pimientos and I highly recommend that!! And, I added lots of lemon juice, more cayenne, and more cumin.... I actually added too much cayenne but today it had toned down a bit and the flavors had melded so it was even better! I think this would only be 3 stars without the adjustments, and what made it into five stars is that it tastes FABULOUS with cottage cheese! I don't mean that you should mix it in with the beans and rice, just put some on your plate and then get a bit of cottage cheese on your fork along with the beans and rice for each bite. I think the cottage cheese tastes so great with it because of the difference between hot and cold and spicy and mild. Definitely try the cottage cheese! :o)

 
Jun 12, 2008

Very good! We really enjoyed this with our Carnitas. I used chicken broth rather than vegetable broth,and added chopped fresh tomato and minced fresh jalapeno in with the beans. Pleasantly seasoned, subtle flavor, and just perfect as a side dish to Mexican entrees.

 
Apr 15, 2003

This recipe was VERY disappointing! I ended up adding an extra cup of broth because the rice wasn't finished cooking yet. My husband and I love spices, and this was extremely bland, despite the fact that I added about three times the amount of spices to it. The only way I'll make this recipe again is if I'm in a hurry and have nothing else to make!

 

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Nutrition

  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 354 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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