Black Beans and Rice with Spicy Black Beans

Recipe from

Oxmoor House

Nutritional Information

Calories 298
Caloriesfromfat 10 %
Fat 3.4 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12.9 g
Carbohydrate 55.6 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 302 mg
Calcium 0.0 mg


Olive oil-flavored vegetable cooking spray
1/2 teaspoon olive oil
1/2 cup chopped tomato
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 1/2 teaspoons seeded, chopped jalapeno pepper
1 teaspoon minced chopped garlic
1/4 cup plus 2 tablespoons canned low-sodium chicken broth, undiluted
2 teaspoons red wine vinegar
1/8 teaspoon salt
Dash of ground cumin
1 cup cooked long-grain rice (cooked without salt or fat)


Coat a small nonstick skillet with cooking spray; add oil. Place over medium heat until hot; add tomato and next 4 ingredients. Saute 4 minutes. Add Spicy Black Beans and next 4 ingredients. Cook 10 minutes, mashing beans slightly with the back of a wooden spoon. To serve, spoon bean mixture over rice.