Black Beans and Rice

Black Beans and RiceRecipe
Photo: Kate Sears; Styling: Joyce Sangirardi
Colorful fresh toppings sprinkled on Black Beans and Rice make this one-dish meal a perfect balanced and filling weekday dinner.
Serves 6

Cost per Serving:



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1 1/2 tablespoons canola oil
4 cloves garlic, minced
1 medium onion, diced
2 15-oz. cans black beans
4 cups cooked brown rice
1 cup shredded sharp Cheddar
1 avocado, diced
1 pint grape tomatoes, halved
2 tablespoons chopped fresh cilantro
Hot sauce, optional


Prep: 15 Minutes
Cook: 30 Minutes

1. Warm oil in a large skillet over medium-high heat. Add garlic and sauté until golden, about 2 minutes. Reduce heat to medium, add onion and continue cooking until soft, about 5 minutes.

2. Add black beans with their liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to low; simmer for 15 to 20 minutes, stirring occasionally, until thickened.

3. Divide rice and beans among 6 plates. Top with cheese, avocado, tomatoes and cilantro. Season with hot sauce, if desired.

Created date

May 2012

Nutritional Information

Calories 445
Fat 17 g
Satfat 5 g
Protein 18 g
Carbohydrate 63 g
Fiber 13 g
Cholesterol 20 mg
Sodium 814 mg