Black Beans and Rice

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 247.6
  • Total Fat: 2.6 g
  • Cholesterol: 1.8 mg
  • Sodium: 193.8 mg
  • Total Carbs: 46.9 g
  • Dietary Fiber: 8.6 g
  • Protein: 10.2 g

View full nutritional breakdown of Black Beans and Rice calories by ingredient
Submitted by:


Southwestern rice and black beans with cilantro and lime Southwestern rice and black beans with cilantro and lime
Number of Servings: 8


    2 cans black beans (14 to 16 oz each)
    1 cup chicken broth
    1 cup (dry) white rice
    1 medium bell pepper, coarsely chopped
    2 cups chopped onion
    1 clove garlic, minced
    2 tablespoons cilantro, chopped
    1/2 teaspoon salt
    1 tablespoon freshly squeezed lime juice
    1 tablespoon extra-virgin olive oil
    4 ounces sliced pimento, drained


Warm the beans over medium to low heat.

In a separate sauce pan add rice and 1 cup water. Bring to a boil, set heat to low, stir and cover. Simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Chop cilantro and mix with lemon juice along with salt. Pour lemon juice mixture over rice and fold until rice is well coated.

Chop the onion, bell pepper, and mince the garlic. Add the oil to a medium skillet and heat on high until shimmering. Add the onions, peppers and garlic. Reduce heat to medium and sauté until onions are opaque. Add pimento for one or two minutes, then add mixture to beans and stir thoroughly.

Mix the beans and rice together with one cup chicken broth and leave on low heat until ready to serve.

Number of Servings: 8

Recipe submitted by SparkPeople user MPANGRAC.

Rate This Recipe