Black Beans and Rice

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 298.8
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 378.7 mg
  • Total Carbs: 52.4 g
  • Dietary Fiber: 12.2 g
  • Protein: 11.4 g

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

Modified from a Mark Bittman recipe.

This recipe can be used as a side dish, stuffing for a tortilla, or my favorite - as a stand-alone meal with cornbread or pita. Here the nutrition is calculated into 4 hearty servings as if it were a one-pot meal.
Modified from a Mark Bittman recipe.

This recipe can be used as a side dish, stuffing for a tortilla, or my favorite - as a stand-alone meal with cornbread or pita. Here the nutrition is calculated into 4 hearty servings as if it were a one-pot meal.

Number of Servings: 4

Ingredients

    1 Tbsp Olive Oil
    1 Onion, chopped
    3 cloves Garlic, minced
    1 large Red Bell Pepper, chopped
    1.5 cups Brown Rice, long grain
    1/4 tsp Salt
    1/8 tsp Pepper
    1 Bay Leaf
    2 Tbsp Dry Sherry
    2 cups Diced Tomatoes
    2 cups Vegetable Broth
    2 cups Black Beans

Directions

1. Heat oil in large pot or dutch oven. Toss in onions, garlic & bell pepper to saute.
2. When the veggies begin to soften, toss in the rice as well and continue to saute.
3. Once the veggies are very soft and the onion translucent, add salt, pepper, bay leaf & sherry and stir well.
4. Pour in tomatoes and broth and bring the mixture to a boil.
5. Once boiling, add black beans to the mix, cover pot and reduce heat to simmer.
6. Allow to simmer approx. 45 minutes, until rice is cooked through and has absorbed most of the liquid.

Makes 4 generous servings for a hearty meal.

Number of Servings: 4

Recipe submitted by SparkPeople user JULIEIRENE.

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