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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 311.7
  • Total Fat: 3.1 g
  • Cholesterol: 36.7 mg
  • Sodium: 525.2 mg
  • Total Carbs: 47.2 g
  • Dietary Fiber: 8.1 g
  • Protein: 24.0 g

View full nutritional breakdown of Bruce's Black Bean and Rice Soup calories by ingredient
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Bruce's Black Bean and Rice Soup

Submitted by: NYSEGUY

Introduction

I never follow recipes. Let me get that out of the way. I'm the type of person who reads a recipe for an idea on the structure of a dish, and for ideas on combining flavors. Because of this, my family is forever doomed to ask at dinner time, "This is delicious, whats in here?". I have to struggle to remember because I usually I'm rooting around the fridge/pantry/spice cabinet for stuff I think will be good. The second half of their question that follows is usually "Can you make this again?" and that is usually followed by 3-5 seconds of a blank stare, and then a "Sure, I could make something similar again".

So for me to sit down, and track everything that I put into a dish, is a task equal to Hercules cleaning the Stables for me. So, please forgive me if this is missing steps or is unclear in any way. However, you would honor me if you were to read this and then change it all up to suit your own tastes and merely use my recipe as a skeleton upon which you build your own unique delicious dish.
I never follow recipes. Let me get that out of the way. I'm the type of person who reads a recipe for an idea on the structure of a dish, and for ideas on combining flavors. Because of this, my family is forever doomed to ask at dinner time, "This is delicious, whats in here?". I have to struggle to remember because I usually I'm rooting around the fridge/pantry/spice cabinet for stuff I think will be good. The second half of their question that follows is usually "Can you make this again?" and that is usually followed by 3-5 seconds of a blank stare, and then a "Sure, I could make something similar again".

So for me to sit down, and track everything that I put into a dish, is a task equal to Hercules cleaning the Stables for me. So, please forgive me if this is missing steps or is unclear in any way. However, you would honor me if you were to read this and then change it all up to suit your own tastes and merely use my recipe as a skeleton upon which you build your own unique delicious dish.

Number of Servings: 4

Ingredients

    1 15oz can of Black Beans, drained and rinsed
    1 Medium Tomato, chopped
    1/2 Yellow Bell Pepper (or you can substitute another type of Bell Pepper)
    1 small Vidalia Onion, chopped
    2 cups of chicken broth (or make 2 cups of chicken bouillon)
    1 tsp ground Cumin
    1 dash Black Pepper
    1 Grilled Chicken Breast, cut into bite sized pieces
    1 Tsp E.V. Olive Oil
    1 Tsp Red Wine Vinegar
    1/2 Cup of Steamed White Rice per serving
    1 Large Garlic Clove
    1 Bay Leaf
    1 TBSP Chopped fresh Cilantro


Directions


Heat a saute pan over medium heat, add olive oil. While the pan is heating, chop up onion and garlic. Add to the pan once the oil is hot and saute. While the onion and garlic is cooking, chop up the yellow bell pepper and add to the saute pan just as the onion turns translucent. Add the ground cumin to the saute pan. Cook for an additional 3-5 min (until the peppers are tender). Take off heat and set aside.

In a saucepan, pour in 1 can, rinsed and drained, of black beans. Add the 2 cups of chicken broth, bay leaf, and black pepper. Heat on medium and cover.

While the black beans are cooking, chop up the tomato, and grilled chicken breast.

When the black beans and broth come to a boil, add in the onion and yellow pepper from the saute pan. Also add the tomato and vinegar. Cover and reduce heat to low and let simmer for about 15 minutes.

While the soup is simmering, chop up the cilantro and 5 min before serving, add 1/2 of the cilantro. Reserve the other half of your cilantro.

Dish out a 1/2 cup of cooked rice into 4 bowls making a nice 'mound' of rice in the center of each bowl. Spoon out equal portions of soup into each bowl and take the remaining cilantro and place a small pinch on top of each rice mound and serve.

Feel free to add Tobasco (the red or the green Tobasco) to taste.

Number of Servings: 4

Recipe submitted by SparkPeople user NYSEGUY.






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