Quick Skillet Black Beans and Rice
"This easy, delicious dish is a great way to get healthy whole-grains and fiber into your diet. It could be a vegetarian or meatless main dish or even a side dish. It is simple to prepare and quick. If you like more spice, add a little cayenne."
photo by CarrieQuiteContrary
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can black beans, undrained
- 1 (14 1/2 ounce) can diced tomatoes, undrained (I like Mexican or Italian style)
- 1 (4 ounce) can green chilies
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1 1⁄2 cups instant brown rice, uncooked
directions
- In large saucepan, heat oil over medium-high.
- Add onion and cook about 3 minutes until tender.
- Stir in remaining ingredients EXCEPT rice.
- Bring to a boil then stir in rice.
- Cover, reduce heat and simmer for 5 minutes.
- Remove from heat and let stand 5 minutes before serving.
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Reviews
-
Made for Zaar Cookbooks Tag. This was okay but not the best recipe we have ever tried for black beans and rice. Like one of the other reviewers I did have to cook it a little longer to get the rice done and there didn't seem to be enough liquid so I had to add extra water. -
This is a great dish! I like moderately spicy dishes and it was just right...add cayenne if you want to make it spicier. Only thing I did different is that I cooked the rice separate as I was preparing everything else and then added it later. Worth a try if you like spice :-) -
I was expecting a little more flavor in the dish with all the spices, but I found it to be a little bland. I used Italian style tomatoes, and next time will try a little more or different types of seasoning. Very easy to make and healthy! I had to cook the rice for 10-12 minutes over heat rather than 5 and still found uncooked rice. Good with tabasco sauce! Thanks for sharing! -
Delicious! My Brazilian husband loved it too.
RECIPE SUBMITTED BY
After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved.
I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights!
We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out!
I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!!
A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!!
I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them.
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