Black Beans and Rice with Cheese

"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

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Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 30%
  • Fat: 5.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.1g
  • Carbohydrate: 24.6g
  • Fiber: 4.1g
  • Cholesterol: 5mg
  • Iron: 1.9mg
  • Sodium: 664mg
  • Calcium: 93mg

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

  1. 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.
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