Southwestern Beans & Rice

Southwestern Beans & Rice RECIPE

4.4 of 5 (119)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 206.9
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 483.5 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 8.2 g
  • Protein: 8.8 g

View full nutritional breakdown of Southwestern Beans & Rice calories by ingredient


Introduction

Brought To Your Kitchen From SparkPeople Member: LBBROCK195

"This is one of my favorites because it is easy, fast and simple and versatile. If you like brown rice, I recommend using it in this and all recipes. It takes a bit longer to cook but is worth the wait, for both nutrition and taste. There is an instant brown rice on the market now, too." Brought To Your Kitchen From SparkPeople Member: LBBROCK195

"This is one of my favorites because it is easy, fast and simple and versatile. If you like brown rice, I recommend using it in this and all recipes. It takes a bit longer to cook but is worth the wait, for both nutrition and taste. There is an instant brown rice on the market now, too."
Number of Servings: 1

Ingredients

    2 cups cooked brown rice

    1- 15 oz. can black beans, drained (pinto or kidney beans are good here, too)

    1- 16 oz jar salsa of your choice

    1- 15 oz can whole kernel corn, drained




Directions

Heat the first four ingredients in a skillet.

Eat with chips or in a tortilla (flour or corn)

Makes about 6-8 servings

Member Ratings For This Recipe


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    Incredible!
    31 of 31 people found this review helpful
    I made this with a few variations. I used dry cooked black beans instead of canned which cut down on the sodium. I browned onion, garlic, peppers with cumin, chili powder and added frozen corn to the pan, I used much less salsa, just several TBS in mixing with the rice, beans and onion mixture. - 6/28/09


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    Good
    27 of 28 people found this review helpful
    I rinsed the black beans and used frozen corn.
    Just wanted to mention that I fix a large amount of brown rice in my crock pot.It keeps well in a covered containter in the fridge,saves energy.The thing to remember when preparing brown rice is it takes a little extra liquid than white rice.     - 2/5/09


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    23 of 24 people found this review helpful
    FYI: You can cook a large quanity of rice, brown or white (your choice) It will freeze beautifully in ziplock bags. Thaws quickly. May this SPARK of information help each one. - 1/25/10


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    16 of 16 people found this review helpful
    If you use frozen or fresh Corn the calories are reduced considerably. Corn and Beans together also provide complete proteins.
    Excellent!
    :)     - 2/5/09


  • no profile photo

    Very Good
    9 of 9 people found this review helpful
    Made this before and found it simple, tasty and will make it frequently. Have used chopped left over Crock Pot Salsa chicken in this and served over shredded
    romaine. Tasty, light and yet filling. Can also add grated
    jalapeno cheese, tomatoes, crushed baked tortilla chips and a touch of s. cream.     - 6/15/08