|Nutritional Guidelines (per serving)|
|Servings: 6 cups (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 129g||47%|
|Dietary Fiber 30g||106%|
|*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 tbsp. 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 fine
- 3/4 cup tomato sauce
- 2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- 2 15-oz. cans black beans, rinsed and drained
- 2 tbsp. vinegar
To prepare the rice, combine the rice and the water in a large saucepan over high heat. Bring the water to a boil, and then turn the heat down to medium and simmer for twenty minutes, or until the rice is tender. While the rice is cooking, proceed with making the beans.
Pour the olive oil into a large heavy skillet, and heat the skillet over medium-high heat. To the skillet, add the chopped red bell pepper, chopped green bell pepper, chopped onion, and minced garlic. Continue cooking the vegetables for 8 minutes, or until the vegetables are tender and the onions are translucent. The vegetables should be aromatic but not charred or overcooked. Then, add the tomato sauce, the ground cumin, the oregano, and the salt. Turn the heat to medium, and simmer the mixture for 5 minutes. Then, add the black beans and the vinegar, and simmer an additional 10 minutes.
To serve, spoon about 1/3 cup of cooked rice into each bowl, and then ladle the beans equally into each bowl, on top of the rice. Serve immediately and top with chopped tomatoes, avocado, salsa, or a bit of shredded cheese if you would like to.
Per Serving Calories 259, Fat 3 grams, Pro 10 grams, Carbs 48 grams