Black Beans and Rice – Beth
This recipe is wonderful! And healthy!
I put the red pepper in and can’t even tell. Yum after only one bite!
YIELD Makes 8 servings
INGREDIENTS
1 | cup uncooked long-grain rice |
2 | cups water |
1‑1/4 | teaspoons salt, divided |
1 | medium green bell pepper, cut into quarters |
1 | small onion, cut into quarters |
1/2 | cup chopped fresh cilantro |
2 | tablespoons olive oil |
1 | tablespoon minced garlic |
1 | teaspoon ground cumin |
1/4 | teaspoon ground red pepper |
2 | medium tomatoes, chopped |
1 | can (8 ounces) tomato sauce |
1 | can (15 ounces) black beans, rinsed and drained |
1 | can (15 ounces) red beans, rinsed and drained |
PREPARATION:
- Combine water, rice and 3/4 teaspoon salt in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed.
- Meanwhile, place bell pepper, onion and cilantro in food processor; process until finely chopped.
- Heat oil in large skillet over medium-high heat. Add bell pepper mixture, garlic, remaining 1/2 teaspoon salt, cumin and ground red pepper; cook 5 minutes. Stir in tomatoes and tomato sauce; cook 5 minutes. Stir in beans; cook 5 minutes. Serve bean mixture with rice.
Serve it with Style
Press cooked rice into coffee or custard cups sprayed with nonstick cooking spray. Unmold onto individual plates or bowls; serve bean mixture around rice.
Note
For a special touch, stir a handful of chopped cilantro and finely chopped red bell pepper into the rice just before serving.
NUTRITIONAL INFORMATION:
Sodium | 1058 mg |
Protein | 8 g |
Fiber | 8 g |
Carbohydrate | 41 g |
Saturated Fat | 1 g |
Total Fat | 6 g |
Calories from Fat | 22 % |
Calories | 229 |
DIETARY EXCHANGE:
Vegetable | 3 |
Starch | 2-12 |
Fat | 1 |