Black Beans and Rice

673 Reviews 24 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Robyn Webb
Recipe by  Robyn Webb

“The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings/serving size: 1/2 cup

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Directions

  1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

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Reviews (673)

Rate This Recipe
AAQILA
891

AAQILA

This recipe was excellent. However, I did follow other's advice. I added 1 can tomatoes w/chiles, 1 can of corn, 1 can of beans, 2tsp cumin, 2 tsp tumeric, splash of lime, chicken broth. This will definitely be added to my menu.

LETTR6
458

LETTR6

For a low fat recipe, I think this is great. it does need a little "spicing up," but nothing major. After adding the black beans, I added 1/4 tsp garlic powder, 1/8 tsp paprika, and a pinch of cayenne pepper. I make this recipe at least every other week. A great way to get a lot of fiber and protein without a lot of fat and carbs.

GINNYG
314

GINNYG

Great recipe! The only addition I made was some diced tomatos and extra garlic. Great tortilla filling! Even my meat-eater hubby loved it!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 27.1 g
  • 9%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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