Southwestern Beans & Rice
(119)
  • Number of Servings: 1
Ingredients
2 cups cooked brown rice 1- 15 oz. can black beans, drained (pinto or kidney beans are good here, too)1- 16 oz jar salsa of your choice 1- 15 oz can whole kernel corn, drained
Directions
Heat the first four ingredients in a skillet.

Eat with chips or in a tortilla (flour or corn)

Makes about 6-8 servings
Servings Per Recipe: 1
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

Member Reviews
  • LLCURTS
     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
  • COOKIEJIM
     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
  • LIZGRAHAM
     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
  • TREEHUGGER73
     If you use frozen or fresh Corn the calories are reduced considerably. Corn and Beans together also provide complete proteins.
    Excellent!
    :) - 2/5/09
  • BARBARA10013
     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
  • KMAGERS
     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
  • DEBBIEANNE1952
     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
  • GARNETTS
     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
  • CCYDJWRN
     I added cilantro and diced peppers. We all loved it. - 6/15/08
  • HUSKERFAN4EVER
     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
  • ETHELMERZ
     Rinse canned beans, no whining about sodium. Add sharp cheddar or jack cheese, it needs cheese people. - 8/31/15
  • LLEEINIA
     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
  • GOULDSGRANITE
     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
  • BJMM_7
     My son loved it! We ate it on tortilla shells with a little shredded low fat cheese. - 11/12/09
  • 60SGRANNYNANNY
     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
  • SUSANLUSAN
     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
  • MEREMOM
     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
  • PECAN110
     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
  • GERSONSMAIL
     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
  • DONNAKOVAC
     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
  • 1BOOMBALATTY
     Wow. After all these comments, I'm making this tonite! - 2/1/11
  • MACARKWELL
     I tend to like food that has a tonne of flavour (I'm a hot sauce junkie!) so I sauteed a whole yellow (chopped) onion, 4 cloves of garlic and at the end about a 1/4 cup of cilantro. I then added it to the cooked mixture and at the end added some Franks hot sauce. It turned out great!! - 2/14/10
  • KERRYANN67
     MY FAVORITE!! I only used one cup of rice and only had white rice on hand. But this came together SO FAST that I was able to whip it up after an extremely long day AND STILL HAVE TIME TO RELAX. So filling, healthy, and keeps protein in my vegetarian diet. THANK YOU!!! - 12/9/09
  • KARENJD1
     This was very good. My husband rated it a "make again." Plus it's super easy to make. - 2/20/09
  • DAP1313
     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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