SparkPeople Advertisers Keep the Site Free

5 of 5 (3)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 193.8
  • Total Fat: 5.1 g
  • Cholesterol: 9.2 mg
  • Sodium: 984.6 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 8.6 g

View full nutritional breakdown of Mexican Black Beans and Rice calories by ingredient
Report Inappropriate Recipe

Mexican Black Beans and Rice

Submitted by: SHAMBREE

Introduction

This is delicious as a side dish, or rolled into a tortilla as an entree itself. If you dont like spicy food, you can use the Mild Pace Picante Sauce. The cheese can also be omitted to reduce fat and calories, and it is just as good.
Each serving is 3/4c.
This is delicious as a side dish, or rolled into a tortilla as an entree itself. If you dont like spicy food, you can use the Mild Pace Picante Sauce. The cheese can also be omitted to reduce fat and calories, and it is just as good.
Each serving is 3/4c.

Number of Servings: 6

Ingredients

    2 tsp. Extra Virgin Olive Oil
    1 C. Long grain white rice, UNCOOKED
    1 Can Campbell's Low Sodium Chicken Broth
    1 1/4 C. Water
    3/4 C. Pace Picante(NOT CHUNKY SALSA) Sauce...mild, medium, or hot ( your preference)
    1 TBS. chili powder(I use hot mexican)
    pinch cumin
    15 oz. Bush's Black Beans, rinsed & drained
    1 C. Kraft 2% Shredded Colby/Jack Cheese

Directions

Heat oil over medium heat in a large saute pan .
Add rice and cook about 1 minute, until lightly brown. Stir in the broth, water, picante sauce, chili powder, and cumin and bring to a boil. Cover and cook on low heat for 15 minutes, then stir in the beans, and sprinkle the cheese on top. Cover and cook an additional 5-7 minutes on low.
Each serving is 3/4 cup.

Number of Servings: 6

Recipe submitted by SparkPeople user SHAMBREE.





TAGS:  Side Items |

Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    this is a must try, but will use fresh salsa with jalapeno and brown rice. - 2/20/09

    Reply from SHAMBREE (2/21/09)
    Great idea! Im sure you already know this, but for those who may not, make sure to increase the cooking time if using brown rice.


    Was this review helpful?   yes  No
  • I loved this dish so much! It tasted great, and looked beautiful with the cheese melted on top. The recipe was easy and used ingredients that I keep on hand.

    Bravo! - 1/5/11

    Reply from SHAMBREE (1/11/11)
    Thank you for the review, I am glad you enjoyed it! :0)


    Was this review helpful?   yes  No
  • I just made this--it's a definite keeper. I've been trying to sneak in some meatless dishes for the family, and this will be one of my "go to" meals. Thanks for sharing! - 8/12/10

    Reply from SHAMBREE (8/12/10)
    You are welcome! I am trying to tweak it with brown rice, but just dont have liquid and cooking times 100% right yet. I will update the instructions once I am confdent it will turn out good that way..


    Was this review helpful?   yes  No
  • Delicious and easy too. I snuck it into tacos to replace some of the meat and everyone loved them. - 1/29/10

    Reply from SHAMBREE (1/29/10)
    Thanks! I never get tired of this dish...its great with cooked chicken put in it too.


    Was this review helpful?   yes  No
  • Good stuff! I've made it twice now! I use brown rice and eat it by itself, or with chicken, or in a tortilla. - 11/1/09

    Reply from SHAMBREE (3/25/10)
    I have been wanting to try it with brown rice....can you tell me how you altered the cooking time to do it? Thanks!


    Was this review helpful?   yes  No