Black Bean-Cilantro Rice

This flavorful side of Black Bean-Cilantro Rice features cumin, red onion, jalapeño pepper, 5 cloves of garlic, cilantro, and queso fresco. Boil-in-bag brown rice offers a jump-start to this flavorful side dish.

Yield: Serves 4 (serving size: 1/3 cup rice and 2/3 cup bean mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 5.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 191mg
  • Calcium: 0.0mg

Ingredients

  • 1 (3.5-ounce) bag boil-in-bag brown rice
  • 3/4 cup chopped red onion
  • 5 garlic cloves, thinly sliced
  • 1/4 teaspoon ground cumin
  • 1/2 jalapeño pepper, seeded and minced
  • 1 tablespoon olive oil
  • 1 (15-ounce) can unsalted black beans, rinsed and drained
  • 1 cup unsalted chicken stock
  • 1/4 teaspoon kosher salt
  • 2 tablespoons queso fresco
  • 1/4 cup cilantro

Preparation

  1. Cook rice according to directions. Sauté onion, garlic, cumin, and jalapeño pepper in olive oil over medium-high heat for 2 minutes. Add beans, chicken stock, and salt.Cook 6 minutes. Lightly mash with a fork. Top rice with bean mixture, queso fresco, and cilantro.
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Black Bean-Cilantro Rice Recipe at a Glance
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