4 servings (serving size: 3/4 cup rice, 1 1/4 cups black beans, and 1 tablespoon sour cream)
1 1/2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup chopped onion (1 medium)
2 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
1 1/2 cups bottled chunky salsa
1/2 cup water
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
2 (3.5-ounce) bags boil-in-bag long-grain rice
1/2 teaspoon ground turmeric
1/4 cup reduced-fat sour cream
Fresh cilantro sprigs (optional)
How to Make It
Heat oil in a large saucepan over medium-high heat until hot.Add bell pepper, onion, and garlic; sauté 5 minutes or until tender. Stir in beans and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
. While black bean mixture cooks, cook rice according to package directions, adding turmeric to cooking water and omitting salt and fat. Drain rice.
. Spoon rice evenly onto serving plates, and top with black bean mixture. Serve with sour cream, and, if desired, garnish with cilantro.
This was so yummy! I used a red bell pepper instead of green, because that's what I had on hand. In addition to the cilantro, I garnished with diced purple onion and avocado. I will make this again soon!
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