Black Beans and Yellow Rice

Go meat-free with a hearty dinner of seasoned black beans over rice and use on-hand ingredients like boil-in-bag rice and canned beans.

Yield: 4 servings (serving size: 3/4 cup rice, 1 1/4 cups black beans, and 1 tablespoon sour cream)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 350
  • Fat: 4.1g
  • Saturated fat: 1.5g
  • Protein: 11.8g
  • Carbohydrate: 70.1g
  • Cholesterol: 8mg
  • Iron: 3.7mg
  • Sodium: 646mg
  • Calories from fat: 11%
  • Fiber: 7.6g
  • Calcium: 92mg


  • 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)


  1. 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.
  2. . While black bean mixture cooks, cook rice according to package directions, adding turmeric to cooking water and omitting salt and fat. Drain rice.
  3. . Spoon rice evenly onto serving plates, and top with black bean mixture. Serve with sour cream, and, if desired, garnish with cilantro.
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