1/1 Photo of Black Beans and Rice
This spicy recipe tastes so good, it's hard to believe it's healthy. It's convenient as a one-pot meal, but a cooling side dish such as fresh sliced mango or a cucumber salad would be good too. I use red pepper flakes because I don't like the acidity of fresh; instructions are included for fresh red pepper if you prefer. You can also replace the chicken broth with vegetable broth for a vegetarian meal.
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Units: US | Metric
- 1 teaspoon olive oil
- 1 large onion, chopped finely
- 3 garlic cloves, minced
- 3/4 cup uncooked brown rice
- 2 cups low sodium chicken broth, canned or homemade (or vegetable broth)
- 2 tomatoes, chopped
- 4 cups canned black beans, drained and rinsed (kidney beans would also work well)
- 1/4 teaspoon red pepper flakes (or 1 red pepper, chopped, plus 1/2 teaspoon cayenne pepper)
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 2 tablespoons fresh cilantro, chopped (optional)
- 1Heat oil in a stockpot over medium-high heat.
- 2Saute onion and garlic until onion softens, about 4 minutes.
- 3Add rice and saute for 2 minutes (this crisps the outside of the rice).
- 4Add broth and tomatoes. Bring to a boil, cover and lower the heat. Cook for 40 minutes until rice is done, stirring occasionally.
- 5Add beans, spices, and fresh cilantro.
- 6To replace the red pepper flakes with fresh: Saute a chopped red pepper with the onion and add a 1/2 teaspoon cayenne pepper with the beans.
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Nutritional Facts for Black Beans and Rice
Serving Size: 1 (498 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 409.2
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 966.1 mg
- Total Carbohydrate 75.2 g
- Dietary Fiber 19.4 g
- Sugars 3.7 g
- Protein 20.8 g