Rice with Black Beans

Rice with Black Beans

132

"Good rice, beans, and tomato dish that takes about 20 minutes to prepare."
Saved
Save
I Made it Rate it Share Print

Ingredients

20 m servings 80 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

132
  1. 173 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 chi...

Most helpful critical review

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...

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 chi...

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 an...

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...

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.

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...

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 / flavo...

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...

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...