Rice and Black Bean Pilaf

Oxmoor House
Using quick-cooking rice and canned black beans means you'll have a flavorful pilaf ready in under 30 minutes.
4 servings (serving size: 1 1/4 cups rice mixture and 2 tablespoons cheese)


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2 teaspoons olive oil
Cooking spray
3/4 cup chopped celery (about 2 1/2 ribs)
1/2 cup chopped onion (about 1/2)
1 1/2 cups uncooked instant brown rice
1 (14-ounce) can vegetable broth
1 (15.5-ounce) can black beans, rinsed and drained
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon fresh lime juice (about 1/2 lime)
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese


Prep: 8 Minutes
Cook: 14 Minutes

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add celery and onion; cook 4 minutes, stirring occasionally. Add rice and next 6 ingredients; stir gently. Bring to a boil; reduce heat, and simmer 10 minutes or until liquid is absorbed. Add lime juice, and mix gently. Sprinkle with cheese before serving.

Created date

April 2009

Nutritional Information

Calories 297
Caloriesfromfat 21 %
Fat 6.9 g
Satfat 2.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 11.1 g
Carbohydrate 50.3 g
Fiber 6.6 g
Cholesterol 10 mg
Iron 2.2 mg
Sodium 930 mg
Calcium 164 mg