Rice with Black Beans and Corn

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 478.9
  • Total Fat: 22.8 g
  • Cholesterol: 5.0 mg
  • Sodium: 927.3 mg
  • Total Carbs: 57.8 g
  • Dietary Fiber: 7.4 g
  • Protein: 12.2 g

View full nutritional breakdown of Rice with Black Beans and Corn calories by ingredient


Introduction

From the Pink Ribbon Diet but slightly modified. Quick, easy, and my husband loves it. From the Pink Ribbon Diet but slightly modified. Quick, easy, and my husband loves it.
Number of Servings: 6

Ingredients

    8 T extra virgin olive oil
    2 cups frozen corn (yellow or white)
    1 15 oz can black beans, drained
    2 14 oz cans diced tomatoes with Italian herbs
    1 4 oz can sliced black olives
    1 4 oz can chopped green chiles
    2 tsp cumin (or to your taste)
    2 tsp dried cilantro
    3 1/4 cups cooked brown rice
    1/2 cup reduced fat shredded Mexican cheese blend

Directions

heat olive oil in large pan. Add corn and saute until corn is fully cooked. Add black beans and stir to coat with olive oil. Add tomatoes, sliced black olives, chopped green chiles, cumin and dried cilantro, stir and simmer for about 3 minutes. Pour into large casserole, top with shredded cheese. Bake @ 350 for 25-30 minutes, so cheese is melted and just slightly browned.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user PINGPONG6.