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Nutritional Info
  • Amount Per Serving
  • Calories: 206.9
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 483.5 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 8.2 g
  • Protein: 8.8 g

View full nutritional breakdown of Southwestern Beans & Rice calories by ingredient
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Southwestern Beans & Rice


This is a SparkPeople.com Recipe (what's this)
Southwestern Beans & Rice RECIPE

Introduction

Brought To Your Kitchen From SparkPeople Member: LBBROCK195

"This is one of my favorites because it is easy, fast and simple and versatile. If you like brown rice, I recommend using it in this and all recipes. It takes a bit longer to cook but is worth the wait, for both nutrition and taste. There is an instant brown rice on the market now, too."
Brought To Your Kitchen From SparkPeople Member: LBBROCK195

"This is one of my favorites because it is easy, fast and simple and versatile. If you like brown rice, I recommend using it in this and all recipes. It takes a bit longer to cook but is worth the wait, for both nutrition and taste. There is an instant brown rice on the market now, too."


Ingredients

    2 CUPS COOKED BROWN RICE1- 15 OUNCE CAN BLACK BEANS, DRAINED (PINTO OR KIDNEY ARE GOOD HERE, TOO)1- 16 OUNCE JAR SALSA OF YOUR CHOICE1- 15 OUNCE CAN WHOLE KERNEL CORN, DRAINED

Directions

HEAT THE FIRST 4 INGREDIENTS IN A SKILLET.

EITHER EAT WITH CHIPS, OR EAT IT IN A TORTILLA (FLOUR OR CORN)



Makes about 6-8 servings





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Member Ratings For This Recipe


  • Incredible!
    27 of 27 people found this review helpful
    I made this with a few variations. I used dry cooked black beans instead of canned which cut down on the sodium. I browned onion, garlic, peppers with cumin, chili powder and added frozen corn to the pan, I used much less salsa, just several TBS in mixing with the rice, beans and onion mixture. - 6/28/09

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  • Good
    23 of 23 people found this review helpful
    I rinsed the black beans and used frozen corn.
    Just wanted to mention that I fix a large amount of brown rice in my crock pot.It keeps well in a covered containter in the fridge,saves energy.The thing to remember when preparing brown rice is it takes a little extra liquid than white rice. - 2/5/09

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  • 15 of 15 people found this review helpful
    FYI: You can cook a large quanity of rice, brown or white (your choice) It will freeze beautifully in ziplock bags. Thaws quickly. May this SPARK of information help each one. - 1/25/10

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  • 13 of 13 people found this review helpful
    If you use frozen or fresh Corn the calories are reduced considerably. Corn and Beans together also provide complete proteins.
    Excellent!
    :) - 2/5/09

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  • Very Good
    8 of 8 people found this review helpful
    Made this before and found it simple, tasty and will make it frequently. Have used chopped left over Crock Pot Salsa chicken in this and served over shredded
    romaine. Tasty, light and yet filling. Can also add grated
    jalapeno cheese, tomatoes, crushed baked tortilla chips and a touch of s. cream. - 6/15/08

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  • 5 of 5 people found this review helpful
    this was so yummy. i have eaten it the last two days. i have put it in a tortilla and added cheese.
    also - put a handful of tortilla chips on plate, added this mixture on top, then sprinkled with low fat mexican cheese blend. microwaved for one minute till cheese melted. ate with sour cream. - 2/9/09

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  • Incredible!
    5 of 5 people found this review helpful
    We always called this hurricane food. Since its hard to cook during and after a hurricane, it's good cold, mixed from the cans. Instead of rice, you can eat it as a dip with baked chips or wrapped in tortillas or pita bread. - 6/19/08

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  • Incredible!
    5 of 5 people found this review helpful
    I added cilantro and diced peppers. We all loved it. - 6/15/08

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  • 4 of 6 people found this review helpful
    Sounds good, but what exactly IS the serving size. Says 6-8 servings. If I'm tracking my nutrition, I need to know the SIZE of a serving. - 6/15/08

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  • Incredible!
    2 of 2 people found this review helpful
    This, or some variation, has been among my "staple" recipes for years! Can't go wrong when using brown rice and beans! - 4/9/09

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  • Incredible!
    2 of 2 people found this review helpful
    Yum, I added some shredded carrots to it and it made a very satisfying lunch. Next time I hope to also add some shredded zuchinni and grilled chicked. Yum-O - 2/5/09

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  • Good
    2 of 2 people found this review helpful
    I make this but I add some chicken then put it on lettucce for an awesome salad. If you add a little sour cream to it gives it a rich flavor without adding a lot of calories. Oh I use canned seasoned petite diced tomatoes also. - 1/12/09

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  • Incredible!
    2 of 2 people found this review helpful
    Substitute a can of rotel tomatoes for 1/2 the salsa and add a package of burrito mix. This makes a great burrito filling. - 6/20/08

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  • Incredible!
    1 of 1 people found this review helpful
    A big favorite at our house. Too easy! Add variety by trying out different salsas or dress it up with chopped fruit like pineapple or peaches. - 2/22/09

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  • Very Good
    1 of 1 people found this review helpful
    This was very good. My husband rated it a "make again." Plus it's super easy to make. - 2/20/09

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  • Good
    1 of 1 people found this review helpful
    This sounds like a good basis for making burritoes. I would add some cheese and chicken and a bit of sour cream. - 2/5/09

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  • 1 of 1 people found this review helpful
    This sounds good to get in the extra fiber, nice party food - 6/15/08

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  • 1 of 3 people found this review helpful
    MMMM-put the rice on earlier in the day--here in high altitude Denver brown rice takes about 30-40 minutes.
    I use brown rice entirely. so much tastier than processed. Black beans are good in so many things. - 6/15/08

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  • Very Good
    1 of 1 people found this review helpful
    I make some version of this every week.... so many things can be added, fresh jalapeno, red pepper, chicken, ground beef or turkey. I use canned diced tomatoes most of the time instead of salsa and season it myself. - 6/15/08

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  • Incredible!
    1 of 1 people found this review helpful
    This was so delicious and versatile. I used it as a tortilla filler and for another meal during the week I put it over tortilla chips and topped it with shredded cheese. I also added one can of Rotel tomatoes and chili powder for some more heat. This will be a regular in my house. Wonderful!! - 1/14/08

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  • It was alright. I felt like it needed some ground beef or something. It would have been better if I had some chips to eat with it. - 7/16/13

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  • Based on my estimate, a serving size of this recipe would be eight servings of one cup each. Love the suggestions for make ahead rice. I freeze my black, kidney and red beans already, thanks for the recipe and good ideas. - 2/18/13

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  • Does anyone know what a serving size is by chance? (Spark people should really just take that selction out, it helps no one).... :) - 8/16/12

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  • This sounds great. I will give it a try, but use dry red beans or black beans. - 6/20/12

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  • Wow, I made up my own recipe with what I had on hand and this was exact except I also added a can of green beans, just for the extra veggie content and the colour! :0) Happy Cinco de Mayo! This recipe is great no matter how large or small your celbration!!! VIVE!!! - 5/5/12

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