Recipe by Rebecca Tally
"Good rice, beans, and tomato dish that takes about 20 minutes to prepare."
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1 (14.5 ounce) can
1 (15 ounce) can
black beans, undrained
instant white rice
I liked this recipe because it is high in fiber and protein and low in fat. I made a few changes. I used brown rice because it is healthier and cooked it seperately in low sodium, fat free chicken broth. To the broth I added cumin, tumeric, garlic powder and onion salt to flavor the rice as it cooked. In another pot, I sauteed sweet onion and garlic in 1 tbs of olive oil. After veggies became translucent, I added 1 (10 oz) can of tomatoes and green chilis and 1 (15oz) can of drained black beans and heated through. After rice was cooked, I tossed the bean/tomato mixture in with the brown rice and added a splash of lime juice. As condiments, you may want to add a dollop of low fat sour cream and/or low fat cheddar cheese. Very tasty and healthy meal. Deb, Georgia
This was pretty tasty...but I REALLY doctored it up. I added a can of corn to the recipe. And, also used brown rice b/c it's so much better for you. I added chili powder, garlic salt and used green onions instead of cooking onions. Needed salt. Also, I cooked rice in broth, so it did have extra flavor. But, w/ the corn and tomatoes, it was a pretty dish. I topped it with a grilled chipotle chicken breast (covered in low fat melted cheddar and low fat sour cream)
I have a very similar version of this recipe. The one I used called for draining & rinsing the beans, adding 2 minced garlic cloves (instead of garlic powder), adding 2/3 cup water & using 1 and a half cups of instant brown rice (instead of one cup white rice). Instead of stewed tomatoes, I used diced tomatoes & just added some garlic powder, onion powder & basil. This last time I added a dash of cayenne too & a little leftover slivered cooked chicken. It's fine meatless though. It's a nice meal to make when you don't have something defrosted & want something quick, easy & nutritious.
Quick and Yummy! I adopted different suggestions and made my own delicious beans. I did not add rice but cooked rice separately and served the rice with the beans on the side.
For the beans, I thoughly drained and rinsed the beans to get rid of the tin taste. I used 1/2 of a very large fresh vine-riped tomato, 1/4 of a green pepper, 1/2 onion, 1 clove minced garlic. All veggies were finely chopped except for tomatoes which were bigger.
I used extra virgin olive oli to saute the garlic and onion. I then added green peppers and tomatoes with salt and fresh ground pepper. I added black beans a bit of water and chopped 1 slice of ham (omit if you're vegetarian). I used basil, oregano, paprika and cayenne for flavor. I ended up adding about 1/2 cup of water. add more water if you want. I let it simmer for about 5 min. in low heat.
I'm eating it right now with a bowl of rice, some sliced avocado, cheese and fresh tomatoes. Oh my god, it tastes so good!!!
Instead of using instant rice, I prepared regular rice, then I also added cooked and chopped chicken breasts to make this into a full meal.
I can only best describe as a "metallic, tinny" flavor. I don't think using the liquid from the beans was a very good idea. It tasted too much like the can and overwhelmed the few spices / flavors in this.
very delicious! I made these for a dinner with a vegetarian friend and she loved it! I served them with warm tortillas. very very good reheated.
Surprisingly good for such a simple dish. With a bit of cheese on top while nice and hot -- delicious. I added a bit of cayenne pepper and onion powder to it as well.
Will be making it often with variations because it's so good-for-you.
* Percent Daily Values are based on a 2,000 calorie diet.
Rice with Black Beans
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 80
** Calories from Fat: 18
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