|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 14g||48%|
|Total Sugars 3g|
|Vitamin C 31mg||153%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tasty black beans and rice recipe is a favorite at my house. Black beans are low in fat and calories, yet packed with fiber and protein. In fact, it is recommended that you consume at least three servings of legumes per week for optimal health, and these black beans count towards it!
The dish is hearty enough to be an entire meal in itself, or it can be served as a side dish with other Mexican fare. It is super simple to make and super cheap. Plus it tastes great. That is why it is such a hit at my house. There's no fuss with it and it is just simple. Sometimes we have a little fun with this dish and set out a collection of topping for everyone to use as they wish. Try setting out some dishes of chopped tomatoes, avocado, a bit of shredded cheese or salsa and let everyone top their beans and rice as they would like.
1 cup white rice, uncooked
2 cups water
1 tablespoon olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped green pepper
1/2 cup chopped sweet onion
1 clove garlic, minced
3/4 cup tomato sauce
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
2 (15-ounce) cans black beans, rinsed and drained
2 tablespoons vinegar
Gather the ingredients.
To prepare rice, combine rice and water in a large saucepan over high heat. Bring water to a boil, and then turn heat down to medium and simmer for twenty minutes, or until rice is tender.
To prepare beans, pour oil into a large heavy skillet, and heat over medium-high heat. Add peppers, onion, and garlic. Continue cooking for 8 minutes, or until vegetables are tender and onions are translucent.
Add tomato sauce, ground cumin, oregano, and salt. Turn heat to medium, and simmer for 5 minutes.
Add black beans and vinegar and simmer an additional 10 minutes.
To serve, spoon about 1/3 cup of cooked rice into each bowl, and then ladle beans equally into each bowl. Serve immediately and top with chopped tomatoes, avocado, salsa, or shredded cheese.
Per Serving Calories 259, Fat 3 grams, Pro 10 grams, Carbs 48 grams