Jamie's Black Beans and Rice Recipe - Allrecipes.com
Jamie's Black Beans and Rice Recipe
  • READY IN 30 mins

Jamie's Black Beans and Rice

Recipe by  

"This is a very quick and easy recipe that my family loves! "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Meanwhile, heat oil in a large skillet over medium heat. Saute peppers and onions until tender. Stir in beans and enchilada sauce; simmer 15 minutes. Serve over cooked rice.
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Reviews More Reviews

Most Helpful Positive Review
Oct 29, 2003

Loved it! I used fresh peppers & onions vs. frozen and added chopped fresh cilantro as well. I also used "Red Enchilada Sauce" (from this site). Tasty wrapped with a warm tortilla, or plain with cheese on top. A keeper, thanks Jaime!!

Most Helpful Critical Review
Mar 17, 2009

I liked the recipe, but it seemed to be missing something for me. I added a can of corn and a can of diced tomatoes with it.

Jul 14, 2003

Is it possible to use fresh instead of frozen green bell peppers and onions? YES!

Oct 30, 2005

delicious and so easy to make. I don't like peppers or onions so instead I added some canned corn. It was very flavorful- I think the kind of enchilada sauce used might make the difference. I used old el paso "hot" enchilada sauce. I still cant believe how easy it was.

Aug 21, 2003

Hmmmm...I really wanted to rate this higher, but the recipe made as written, in my opinion just did not have enough flavor. I used fresh veggies and sauteed them in olive oil. I had to add quite a bit of salt to acheive the flavor I like, and I served this in a warmed tortilla with shredded cheese like the previous reviewer suggested. I used store bought enchilada sauce, which I really like, but I'm wondering if I should have gone with homemade. I doubt it would have made that much of a difference. As far as being quick and inexpensive, it's deserving of all 5 stars, but the taste lacked something to be desired. I served this with picante sauce on the side. Maybe adding some more spices to the vegetables while their cooking would help. Glad I gave it a shot.

Mar 03, 2010

Suggestions: Saute rice in oil, add 1 package sazon and 2 tablespoon tomato (or the "red") sofrito, 1 tablespoon fresh chopped cilantro, 1 tsp chopped garlic, stir around for a minute then add liquid (preferably chicken broth). Keep an eye on it and when it starts to thicken up, add the "drained" and "rinsed" (very important) black beans.

Sep 15, 2003

Very easy and delicous recipe! I served it with the Cajun Spiced Chicken (also found on allrecipes.com)When I had put the sauce over the rice, I put cheddar chees on the top - very good!

Sep 18, 2011

5 stars with the following changes: One pot meal. In a large skillet, heat 1 Tbsp olive oil w/ 1 Tbsp butter. Add 1 cup uncooked rice, 1/2 cup green peeper, 1/2 cup red onion, 1/2 of a jalapeno & 1 clove minced garlic. Saute for 2 min. Add 2 cups water, 1 tsp cumin and 1 tsp salt. Bring water to a boil, stir rice, reduce heat, cover and simmer for 10 minutes. Add 15 ounce can of black beans (drained and rinsed) and a 10 ounce can of green chili enchilada sauce. Let simmer 10 min. Serve with sour cream and mexican cheese blend.


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  • Calories
  • 350 kcal
  • 17%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 13 mg
  • < 1%

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

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