Black Beans and Rice with Spicy Black Beans

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 10%
  • Fat: 3.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.9g
  • Carbohydrate: 55.6g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 302mg
  • Calcium: 0.0mg


  • 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 cup Spicy Black Beans
  • 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)


  1. 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.
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