Mexican Black Beans and Rice

Name: Mexican Black Beans and Rice Recipe
Yield: 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

(3)

Number of Servings: 6

Ingredients

2 tsp. Extra Virgin Olive Oil1 C. Long grain white rice, UNCOOKED1 Can Campbell's Low Sodium Chicken Broth1 1/4 C. Water3/4 C. Pace Picante(NOT CHUNKY SALSA) Sauce...mild, medium, or hot ( your preference)1 TBS. chili powder(I use hot mexican)pinch cumin15 oz. Bush's Black Beans, rinsed & drained1 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.

Servings Per Recipe: 6

Nutritional Info 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

More Recipes Like This

TIME40

CALS235

(492 ratings)

White Chicken Chili

This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to four months.
Submitted by: CHEF_MEG

CALORIES 234.5 FAT 6.3 PROTEIN 25 CARBS 20.2 FIBER 4.6

TIME40

CALS127

(725 ratings)

Lightened-Up Apple Crisp

This healthy apple crisp recipe is sweet and simple to prepare but uses very little added sugar. Submitted by: JLCROMP

CALORIES 127.4 FAT 3.5 PROTEIN 1.5 CARBS 25.2 FIBER 2.5

TIME5

CALS128

(550 ratings)

Five-Ingredient Soup

This is the perfect meal for those days when you desperately need to go to the market for fresh ingredients. Five cans, five minutes, and you're ready to eat! Submitted by: KITKATK

CALORIES 128 FAT 0.6 PROTEIN 7.3 CARBS 24.9 FIBER 7.6

TIME40

CALS205

(600 ratings)

Quinoa-Black Bean Casserole

An experiment with leftovers yields a delightful, filling vegetarian meal.Submitted by: STEPFANIER

CALORIES 204.5 FAT 3.2 PROTEIN 13.8 CARBS 31.7 FIBER 9.1

TIME30

CALS126

(473 ratings)

Baked Egg Cups

These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings.Submitted by: NANALINDA5355

CALORIES 125.6 FAT 6.9 PROTEIN 14.1 CARBS 0.9 FIBER 0

Member Reviews

SEABEESOL
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.
CYBERGRAIL
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)
SPELLER54MOM
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..
MOMMAT8688
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.
KTLYNN86
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!