Quick Black Beans and Rice

Quick Black Beans and Rice

172 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Kathy Miller

“Some say beans and rice is the most nutritious and well balanced meal in the world! Try adding your favorite chutney or salsa to this dish when you serve it!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

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Reviews (172)

Rate This Recipe
MARNZ01
189

MARNZ01

Not bad but made some additions, I used long grain brown rice, sauted the onion, garlic then added the rice, 1 cup chicken broth, tomatoes and simmered for 20 mins. Then added the other ingredients, including some green pepper and 2 tbsp of red chili flakes. We enjoyed this with some chicken enchiladas.

naples34102
120

naples34102

This was pretty darn good--though I did put my own spin on it as most cooks are apt to do. I sauteed the onion with some fresh minced garlic in olive oil rather than vegetable oil, and eliminated the garlic powder. In addition to the oregano I added 1/2 tsp. of cumin. Working with what I had, I cooked 1/2 cup of white long grain rice in chicken broth, then added it to the remaining ingredients to simmer awhile. This essentially amounted to changing the proportions of rice to beans, allowing for more beans, and less rice. Finally, I used chopped, fresh Roma tomatoes rather than the stewed, though that didn't necessarily make it any better--I was just working with what I had. This was SO tasty, and was the perfect side dish for "Whit's Chicken Enchiladas," also from this site.

MKALAGAY
97

MKALAGAY

My whole family enjoyed this dish. I especially love the fact that it's so healthful. I sauteed fresh minced garlic with the onions, rinsed and drained the beans, used only 1 cup of brown rice, and added a little chili powder. The liquid from the tomatoes was plenty for the 1 cup of rice. We added a little shredded cheddar/jack and ate it wrapped in tortillas. Yum!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 271 cal
  • 14%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 47.8 g
  • 15%
  • Protein
  • 10 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

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Fast Chicken Over Black Beans and Rice

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