Name: Black Beans and Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 teaspoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; ¾ cup uncooked white rice; 1 ½ cups low sodium, low fat vegetable broth; 1 teaspoon ground cumin; ¼ teaspoon cayenne pepper; 3 ½ cups canned black beans, drained

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Black Beans and Rice

olive oil

onion, chopped

garlic,

white rice

low sodium, low fat vegetable broth

cumin

cayenne pepper

black beans,

In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.


Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.


This recipe was excellent. However, I did follow other's advice.  I added 1 can tomatoes w/chiles, 1 can of corn, 1 can of beans, 2tsp cumin, 2 tsp tumeric, splash of lime, chicken broth.  This will definitely be added to my menu.

For a low fat recipe, I think this is great.  it does need a little "spicing up," but nothing major.  After adding the black beans, I added 1/4 tsp garlic powder, 1/8 tsp paprika, and a pinch of cayenne pepper.  I make this recipe at least every other week.  A great way to get a lot of fiber and protein without a lot of fat and carbs.

Great recipe!  The only addition I made was some diced tomatos and extra garlic.  Great tortilla filling! Even my meat-eater hubby loved it!

This was delicious!  Instead of vegetable broth I used a can of chicken broth.  Also doubled the garlic and added a can of Italian style stewed tomatoes with juice and a small can of corn, drained.  The cumin and cayenne pepper went together well.  Not bland at all with the extra additions.

Good recipe!!  I didn't have enough beans, so I used 1 1/2 cups frozen corn to make up the difference.  Also, I added a bunch of whole green olives with pimientos and I highly recommend that!!  And, I added lots of lemon juice, more cayenne, and more cumin.... I actually added too much cayenne but today it had toned down a bit and the flavors had melded so it was even better!  I think this would only be 3 stars without the adjustments, and what made it into five stars is that it tastes FABULOUS with cottage cheese!  I don't mean that you should mix it in with the beans and rice, just put some on your plate and then get a bit of cottage cheese on your fork along with the beans and rice for each bite.  I think the cottage cheese tastes so great with it because of the difference between hot and cold and spicy and mild.  Definitely try the cottage cheese! :o)

I am rating the recipe as written 4-stars - but with a few minor changes it quickly becomes a 5-star recipe!  I made the following changes: 1 tsp granulated garlic instead of 2 cloves (non in the house), chicken broth instead of veggie, 2 tsp cumin, only 1 can of black beans, plus added 1 can of corn (drained) and 1 can of Rotel tomatoes (undrained).  My husband loved it and has asked that it be added to our menu on a regular basis.  We used it as a burrito filling, a quesadilla filling, and a stand-alone dish.  I also added extra chicken broth to some of the leftovers and made it into soup.  The mixture would also be good on top of nachos or combined with chicken and cheese to make a casserole.  Cheese and/or sour cream are good compliments.  Next time, I will lower the cayenne to 1/8 tsp (the Rotel adds enough heat for my taste) and use 2 cans of beans (black, pinto, and kidney would all work well in this dish).

Very good! We really enjoyed this with our Carnitas. I used chicken broth rather than vegetable broth and added chopped fresh tomato and minced fresh jalapeno in with the beans. Pleasantly seasoned subtle flavor and just perfect as a side dish to Mexican entrees.

Boring!  I made it per the recipe, tasted it, and added cilantro, and a can Rold Gold Mexican Fiesta Tomatoes, much better.  Thanks anyway Robyn ;)

This recipe was VERY disappointing!  I ended up adding an extra cup of broth because the rice wasn't finished cooking yet. My husband and I love spices, and this was extremely bland, despite the fact that I added about three times the amount of spices to it. 

The only way I'll make this recipe again is if I'm in a hurry and have nothing else to make!

See how to make easy seasoned black beans with white rice.

Black Beans and Rice

Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 5.5

Cost: $5.43 /serving

Author : Daisy

Ingredients

Instructions

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