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    You are in: Home / Recipes / Mexican Yellow Rice and Black Beans Recipe
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    Mexican Yellow Rice and Black Beans

    Mexican Yellow Rice and Black Beans. Photo by Guyanesegyal

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    PaulaG's Note:

    This recipe is adapted from American Diabetes Association cookbook--Diabetes & Heart Healthy Cookbook. It is a delicious blending of southwestern flavors that is so simple to prepare.

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    Units: US | Metric


    1. 1
      Bring the vegetable or chicken stock to a boil; stir in the turmeric and brown rice.
    2. 2
      Bring rice to boiling, stir once, lower heat and cook 40 to 45 minutes or until done and liquid has been absorbed, adding more liquid if needed.
    3. 3
      Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
    4. 4
      To the warmed pan, add the onion, jalapeno, bell peppers, and red pepper flakes; cook for 4 minutes or until beginning to brown on the edges, remove from heat.
    5. 5
      Stir the drained beans and cumin into the mixture adding salt to taste.
    6. 6
      Let stand covered for 5 minutes; stir in the remaining 2 teaspoons of olive oil.
    7. 7
      To serve, divide the rice into 4 equal portions and place on individual plates.
    8. 8
      Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.
    9. 9
      Serve lime wedges on the side to squeeze over all.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • on June 25, 2012


      It's great to find a healthy dish that's delicious too. We had it just by itself since we are trying to cut back on meat. It looked so colorful and was full of flavor. I didn't have any turmeric, so I subbed a packet of Sazon Azafran. And since my son doesn't like cilantro or limes, instead of dressing it with them, I just mixed the juice and cilantro in with the dish. I love the flavor they add, and he didn't know the difference. LOL. Thanks for sharing this -- as others said I think it will make a great filling too for burritos and tostadas. Yum!

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    • on July 15, 2012


      Made half a recipe but used white rice. Excellent with our pork verde.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2012


      I had some leftover yellow rice, so I just made the bean part. I used green, yellow, and red peppers since I had a bunch that were starting to soften. I was a little afraid the flavors would be too mild/bland, but it came out delicious. I served it with some sliced avocado. Even the teen gave his stamp of approval, although he did comment he would have liked it a lot better with a little ground beef added in. It was quick and easy to make, made a pretty plate, and definitely getting saved for the future!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Yellow Rice and Black Beans

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 348.6
    Calories from Fat 88
    Total Fat 9.7 g
    Saturated Fat 3.8 g
    Cholesterol 14.9 mg
    Sodium 386.0 mg
    Total Carbohydrate 53.4 g
    Dietary Fiber 10.0 g
    Sugars 3.2 g
    Protein 14.0 g

    The following items or measurements are not included:

    vegetable stock

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