Jamie's Black Beans and Rice

Jamie's Black Beans and Rice

31 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
EGWENE78
Recipe by  EGWENE78

“This is a very quick and easy recipe that my family loves! ”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Meanwhile, heat oil in a large skillet over medium heat. Saute peppers and onions until tender. Stir in beans and enchilada sauce; simmer 15 minutes. Serve over cooked rice.

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Reviews (31)

Rate This Recipe
I'm nuts too...
16

I'm nuts too...

Loved it! I used fresh peppers & onions vs. frozen and added chopped fresh cilantro as well. I also used "Red Enchilada Sauce" (from this site). Tasty wrapped with a warm tortilla, or plain with cheese on top. A keeper, thanks Jaime!!

Jessica
15

Jessica

delicious and so easy to make. I don't like peppers or onions so instead I added some canned corn. It was very flavorful- I think the kind of enchilada sauce used might make the difference. I used old el paso "hot" enchilada sauce. I still cant believe how easy it was.

ROBINMALKI
14

ROBINMALKI

Is it possible to use fresh instead of frozen green bell peppers and onions? YES!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 350 cal
  • 17%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 46.4 g
  • 15%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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