Black Beans and Rice with Cheese

recipe
"This is a variation on a black bean dish my husband liked in Guatemala. I have come up with several different variations, but this one is both easy and delicious." -Joann Hoye, Raleigh, NC

Yield:

4 servings (serving size: 1/4 cup rice, 1/2 cup bean mixture, and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 158
Caloriesfromfat 30 %
Fat 5.3 g
Satfat 1.5 g
Monofat 2.6 g
Polyfat 0.5 g
Protein 6.1 g
Carbohydrate 24.6 g
Fiber 4.1 g
Cholesterol 5 mg
Iron 1.9 mg
Sodium 664 mg
Calcium 93 mg

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
3 garlic cloves, minced
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
1 cup hot cooked long-grain rice
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese

Preparation

Heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Add water and next 7 ingredients (through beans); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Place 1/4 cup rice on each of 4 plates; top with 1/2 cup bean mixture. Sprinkle each serving with 1 tablespoon cheese.

Joanne Hoye,

Cooking Light

October 2005
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