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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

    Average Rating:

     11 Total Reviews

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    • on March 09, 2012

      We really enjoyed this recipe served this our veggie burritos. In the picture the rice matches the title and looks yellow. This made DH think perhaps the recipe started with white rice? Despite adding turmeric to our brown rice, our rice was still brown (not that this bothered us, but it was incongruent with the title). I made no modifications to the recipe and thought it tasted delicious and was good for leftovers the next day as well. I will be making this again. Thanks.

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    • on March 10, 2012

      Delicious! This was flavorful and colorful, with a nice little kick. Thanks for sharing! All You Can Eat Buffet Winter '12

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    • on December 26, 2010

      Paula --- This is a great recipe!!! We aren't diabetic, but are trying really hard to eat healthy! This is a WINNER!!! Went well with our tostadas. Made for Let's P-A-R-T-Y Tag

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    • on March 27, 2010

      This is a great recipe. I found it from the same book and it's a keeper for my dh and I who are diabetics.

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    • on March 09, 2009

      I was looking for a way to make yellow rice to go with tacos; used to buy the prepackaged kind, but too unhealthy. I made only the rice part of this recipe (stopped at step 4) because my husband doesn't tolerate beans. It tasted almost the same as the packaged yellow rice, but maybe needed more salt. I will use this recipe again!

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    • on September 09, 2008

      This was fantastic. I would highly recommend this dish. The limes and cheddar add a nice flavour at the end.

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    • on July 12, 2008

      This is wonderful! My husband and I loved it and plan on having it again. This is so flavorful and low on fat! I didn't have ground tumeric so I used dry mustard and I didn't have jalapeno so I used jalapeno sauce. We will have this again soon, thanks for the recipe!

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    • on May 06, 2008

      Great recipe! Bursting with flavor and color, everyone asked how to make this... Luckily, I doubled it to make wraps the next day. Thank you!

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    • on August 18, 2007

      This was COLORFUL and WONDERFUL! I used chicken stock and fresh ground cumin seeds. I omitted the jalapeno. Very FLAVORFUL and FILLING. This was great to eat on the South Beach diet phase 2. Made for 1-2-3 hit wonders.

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    • on October 25, 2006

      Delicious, fresh, simple, healthy and colorful. I could eat this every day. Used very little cheese and thought it could be omitted if desired without sacrificing too much flavor. The lime and cilantro was a nice touch. We'll have this again. Thanks for sharing the recipe, Paula!

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    • on August 10, 2006

      Very good! In placve of the red and green pepper I used a yellow pepper. I skipped the salt just because I try to keep my salt intake low and with can beans It`s getting up there. I used 1/2 tablespoon cumin and long grain brown rice. This makes great wraps if you have leftovers for a nice lunch which I added salsa and don`t forget the cheese whch helps keep it all together.

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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
    25%
    Total Fat 9.7 g
    15%
    Saturated Fat 3.8 g
    19%
    Cholesterol 14.9 mg
    4%
    Sodium 386.0 mg
    16%
    Total Carbohydrate 53.4 g
    17%
    Dietary Fiber 10.0 g
    40%
    Sugars 3.2 g
    13%
    Protein 14.0 g
    28%

    The following items or measurements are not included:

    vegetable stock

    Detailed Nutrition Values About Nutrition Info

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