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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 254.8
  • Total Fat: 2.1 g
  • Cholesterol: 0.9 mg
  • Sodium: 181.6 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 15.3 g
  • Protein: 15.8 g

View full nutritional breakdown of Black Beans and Rice calories by ingredient
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Black Beans and Rice

Submitted by: ELAMACHE

Introduction

this recipe comes from a book called Controlling your Fat Tooth Cookbook, by Joseph and Bernie Piscatella. this recipe comes from a book called Controlling your Fat Tooth Cookbook, by Joseph and Bernie Piscatella.
Number of Servings: 14

Ingredients

    1 tablespoon olive oil
    1 small chopped onion
    3 serrano chilies, halved and seeded (I use 3 tbls Old El Paso canned Green chilies)
    2 15 ounce cans of Black Beans
    1/4 teaspoon ground cumin
    1/8 teaspoon of cayenne pepper
    1 cup of uncooked long grain white rice (I have used brown rice instead)
    1 3/4 cups of chicken broth (if cooking brown rice adjust liquid to approximately 2 1/2 cups to 1 cup rice)
    3 cloves of garlic

Directions

In a nonstick skillet, over medium heat, heat olive oil. Add onions and chilies, saute-ing for about 6 or so minutes. Drain the beans reserving about 1/2 cup liquid (I actually keep more like a cup of liquid). Add the beans with the reserved liquid to the onions and chilies. Cook uncovered for about 20 to 30 minutes (watch carefully for drying, stir it occasionally), or until 1/2 of the liquid is absorbed. Then season with cumin and cayenne.

In the meantime simmer the rice and garlic in the chicken broth, covered for 20 minutes (if using brown rice, simmer for 45 minutes).

Ladle black beans mixture over rice and serve.

1/2 cup equals a serving.



Number of Servings: 14

Recipe submitted by SparkPeople user ELAMACHE.






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