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Rice with Black Beans

SUBMITTED BY: Rebecca Tally      PHOTO BY: JustLearning86

"Good rice, beans, and tomato dish that takes about 20 minutes to prepare."
PREP TIME  5 Min
COOK TIME  15 Min
READY IN  20 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 onion, chopped
  • 1 tablespoon vegetable oil
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (15 ounce) can black beans, undrained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 cup instant white rice

DIRECTIONS

  1. In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
  2. Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2005 by DEBD11
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

9 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by FBA
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.

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by I'm nuts too...
Tasty! It was a little dry, so I added about a cup of water while it was cooking. I had to sub brown rice for the white (didn't have white). I served it with hot sauce, and my sister & brother-in-law LOVED it! Thanks Rebecca!

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 128

  • Total Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 315mg
  • Total Carbs: 23.4g
  •     Dietary Fiber: 4.6g
  • Protein: 4.8g

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