Spanish Rice with Black Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium onion, chopped1 green or yellow pepper, stemmed, seeded and chopped1/2 – 1 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)2 cloves garlic, minced4 cups cooked brown rice1 1/2 cup diced tomatoes (fresh or canned fire-roasted, liquid reserved)1 1/2 cup black beans (or 1 15-ounce can), rinsed well1 teaspoon ground cumin1 teaspoon ancho chili powder (or other pure, mild chili powder)1/2 teaspoon chipotle chili powder (or more, to taste)1/2 teaspoon smoked paprikasalt and freshly ground black pepper to taste
1.Heat a deep, non-stick skillet over medium high heat. Add the onion and cook, stirring, until it begins to brown. Add the pepper, jalapeno, and garlic, and cook for another 2 minutes, taking care not to burn the garlic. Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice. Check the flavor, and add salt and additional seasonings to taste.
Serving Size: 8
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 172.2
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 240.3 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 5.3 g
- Protein: 5.8 g
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