Hearty Black Beans Rice Recipes

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BLACK BEANS AND RICE

Bonnie Baumgardner often serves this quick skillet side dish to delighted guests at her Sylva, North Carolina home. "It tastes so delicious it's hard to believe it's good for you," she exclaims. "And it's hearty enough to serve as a meatless main dish."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 11



Black Beans and Rice image

Steps:

  • In a nonstick skillet that has been coated with cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add the beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese.

Nutrition Facts : Calories 175 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 396mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 tablespoon tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 cup cooked long grain rice
1 tablespoon red wine vinegar
1/4 cup shredded cheddar cheese

HEARTY BEANS AND RICE

Filling, fast-fixing and fabulous flavor make this hefty dish sure to become a family favorite. -Barbara Musgrove, Fort Atkinson, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 7



Hearty Beans and Rice image

Steps:

  • In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in the beans, tomatoes, corn, water and salt. Bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand, covered, for 5 minutes.

Nutrition Facts : Calories 376 calories, Fat 9g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 647mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges

1 pound lean ground beef (90% lean)
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1-1/3 cups frozen corn, thawed
1 cup water
1/4 teaspoon salt
1-1/2 cups instant brown rice

HEARTY BLACK BEANS & RICE

A recipe from my college days, adapted from a friend. It's very quick and made with inexpensive ingredients that most people will have on hand. This will make a filling, nutritious, low-fat dinner for 2 people if served with a green salad. If you have leftovers, an easy way to save them is to mix the beans and rice together before refrigerating. This mixture is awesome spread and

Provided by JMS0173

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15



Hearty Black Beans & Rice image

Steps:

  • Start the water boiling in a fairly large pot; add the fat (if desired).
  • When it boils, add the rice.
  • Stir for the first minute, then cover and turn the heat as low as possible.
  • Rice should only cook for 20 minutes; you'll get perfect white rice every time by following a 2:1 rice-water ratio and following these directions.
  • Heat a saucepan slightly, then add oil and heat that briefly as well (this prevents sticking).
  • Saute the onion until aromatic, then add garlic; don't brown.
  • Turn the heat down to medium low.
  • Dump the whole can of beans in.
  • Add the vinegar, spices and chopped tomato, stir, and let simmer, covered.
  • When rice is done (20 minutes), remove from heat.
  • Serve beans over rice.

1 can black beans (and liquid)
1 medium onion, finely chopped
3 cloves garlic, minced
1 tomatoes, coarsely chopped
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon mild chili powder
1/2 teaspoon ground cumin
1 tablespoon dried oregano, crushed
1/2 teaspoon cinnamon
black pepper
your favorite hot sauce
1 cup uncooked white rice
2 cups water
1 tablespoon oil (optional) or 1 tablespoon butter (optional)

BLACK BEANS AND RICE

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8



Black Beans and Rice image

Steps:

  • In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

SAVORY BLACK BEANS & RICE

This is a great recipe I found on the back of a Ranch Style Brand can of Black Beans with Jalapeno Peppers. I recommend using organic brown rice and cooking it the long way (not instant) - it just tastes better.

Provided by Andrew Scriven

Categories     Lunch/Snacks

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 9



Savory Black Beans & Rice image

Steps:

  • Heat oil in a large skillet.
  • Add green pepper and garlic.
  • Cook until pepper is tender.
  • Stir in remaining ingredients except cilantro and rice.
  • Heat to a boil; reduce heat.
  • Cover and simmer 5 minutes, until pepper is tender.
  • Stir in cilantro.
  • Serve over rice.

Nutrition Facts : Calories 419.3, Fat 6.5, SaturatedFat 1, Sodium 6.4, Carbohydrate 74.8, Fiber 12.2, Sugar 1.5, Protein 15.1

2 tablespoons olive oil
1 large green bell pepper, coursely chopped
2 teaspoons garlic, minced
2 (15 ounce) cans black beans, undrained
1 (4 ounce) jar pimientos, drained, sliced
3 tablespoons vinegar
1/2 teaspoon ground cumin
2 tablespoons cilantro, chopped
4 cups cooked rice, hot

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