Black Beans and Yellow Rice

Oxmoor House
Black Beans And Yellow RiceRecipe
Oxmoor House
Go meat-free with a hearty dinner of seasoned black beans over rice and use on-hand ingredients like boil-in-bag rice and canned beans.
4 servings (serving size: 3/4 cup rice, 1 1/4 cups black beans, and 1 tablespoon sour cream)


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1 1/2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup chopped onion (1 medium)
2 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
1 1/2 cups bottled chunky salsa
1/2 cup water
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
2 (3.5-ounce) bags boil-in-bag long-grain rice
1/2 teaspoon ground turmeric
1/4 cup reduced-fat sour cream
Fresh cilantro sprigs (optional)


Prep: 11 Minutes
Cook: 39 Minutes

Heat oil in a large saucepan over medium-high heat until hot.Add bell pepper, onion, and garlic; sauté 5 minutes or until tender. Stir in beans and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

. While black bean mixture cooks, cook rice according to package directions, adding turmeric to cooking water and omitting salt and fat. Drain rice.

. Spoon rice evenly onto serving plates, and top with black bean mixture. Serve with sour cream, and, if desired, garnish with cilantro.

Created date

March 2010

Nutritional Information

Calories 350
Fat 4.1 g
Satfat 1.5 g
Protein 11.8 g
Carbohydrate 70.1 g
Cholesterol 8 mg
Iron 3.7 mg
Sodium 646 mg
Caloriesfromfat 11 %
Fiber 7.6 g
Calcium 92 mg