Black Beans and Rice with Cheese

4.1 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 196.5
  • Total Fat: 6.3 g
  • Cholesterol: 6.3 mg
  • Sodium: 358.5 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 7.4 g

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


I love this as a side dish or as Burrito filling. I love this as a side dish or as Burrito filling.
Number of Servings: 4


    Ground cumin, 1/2 tsp
    Chili powder, 1 tsp
    Oregano, ground, 1/2 tsp
    Pepper, red or cayenne, 1/2 tsp
    Salt, 1/2 tsp
    Olive Oil, 1 tbsp
    Garlic, 3 cloves
    Onions, raw, 1 cup, chopped
    Green Peppers (bell peppers), 1 cup, chopped
    Water, tap, 1/2 cup (8 fl oz)
    Beans, black, 1 can
    White Rice, long grain, 1 cup
    Cheese, Kraft Mexican Style Taco Cheese, 1/4 cup


Heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook 5 minutes. Add garlic; cook 1 minute. Add water, spices and beans; bring to a boil. Cover, reduce heat and simmer 10 minutes. Serving is 1/4 cup of rice and 1/2 cup of bean mixture. Sprinkle with 1 tbsp cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user JENNAGUERRA.

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Member Ratings For This Recipe

  • Good
    1 of 1 people found this review helpful
    The water made the beans pretty watery. I drained the can before adding the beans to the onion and pepper, still had too much liquid. I might try simmering UNcovered for the last ten minutes next time. The flavors are great and this makes a nice meal with or without using it in tortillas. - 8/6/10

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  • Incredible!
    I forgot to put in the cheese and the onions but I did add some yellow and red bell peppers along with the green! This recipe was AWESOME! - 8/29/09

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  • Very Good
    Absolutely delicious. I dont' care for onions & peppers either, so I only used 1 teaspoon of olive oil for my garlic. My canned black beans had salt so I reduced the salt in the recipe by half. Topped with 1 teaspoon of guacamole and 1 tablespoon of nonfat greek yoghert. Yum. Will make again. - 4/25/09

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  • Very Good
    I omitted the salt and the green pepper (bleck) ; ) ... and added a fresh tomato. Fabulous! - 3/28/09

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  • Very Good
    I just tried this recipe today. I served it over rice and my family loved it. Will definitely make again. - 2/22/09

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