Southwestern Rice and Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup long grain white rice1.5 cups frozen corn kernels, defrosted1.5 cups black beans (one can, rinsed)2 cups vegetable broth (non veg*n's may use chicken broth)1 tsp black pepper1 tsp salt1 tsp mexican oregano (greek oregano may be used - but the taste is a bit different)2 cloves garlic, minced1 4 oz can diced green chiles2 tomatoes, dicedOptional: cilantro for garnish
Preheat oven to 375 degrees F.
Lightly coat 9x13 pan with olive oil.
Dice tomatoes, toss in pan.
Add rice, beans, corn, garlic and spices.
Stir well.
Add vegetable broth, stir to distribute everything well.
Cover dish with foil.
Bake at 375 for 1 hour, 15 minutes.
Allow to rest 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user BLUEKARMA.
Lightly coat 9x13 pan with olive oil.
Dice tomatoes, toss in pan.
Add rice, beans, corn, garlic and spices.
Stir well.
Add vegetable broth, stir to distribute everything well.
Cover dish with foil.
Bake at 375 for 1 hour, 15 minutes.
Allow to rest 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user BLUEKARMA.
Nutritional Info Amount Per Serving
- Calories: 116.0
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 560.8 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 4.5 g
- Protein: 4.7 g
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