Black Beans & Rice

black-beans-rice

MAKES 4 SERVINGS

  • ½ cup uncooked white rice
  • 1 tablespoon olive oil
  • 1 yellow onion, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 3 garlic cloves, minced
  • 5 plum tomatoes, diced, or 1 (14-ounce) can diced tomatoes in juice, drained
  • 2 tablespoons sherry vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon hot pepper sauce
  • 2 (15 ½ -ounce) cans black beans, drained
  • ¼ teaspoon freshly ground pepper

 

  1. Cook the rice according to package directions.
  2. Heat a large saucepan or Dutch oven over medium-high heat. Swirl in the oil, then add the onion, red and green bell peppers, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, vinegar, cumin, coriander, oregano, and pepper sauce; cook 2 minutes. Add the beans, reduce the heat to medium, cover and simmer until thickened, about 10 minutes. Season with the pepper and serve with the rice.

 

Nutrition Per Serving

Serving size: (1 cup beans over ½ cup rice)

372 Calories, 5g Fat, 1g Saturated Fat, 0mg Cholesterol, 372mg Sodium, 68g Carbohydrates, 4g Fiber, 16g Protein, 141mg Calcium

 

 

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