Cumin-Scented Rice With Black Beans

Complement your favorite Southwesternstyle entrée with this filling side dish, which gets its distinct flavor from cumin, cilantro, and green chiles.

Yield: 4 servings (serving size: 1 cup) other: 1 minute
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 214
  • Fat: 2g
  • Saturated fat: 0.2g
  • Protein: 7.9g
  • Carbohydrate: 39.6g
  • Cholesterol: 0mg
  • Iron: 3.2mg
  • Sodium: 502mg
  • Calories from fat: 8%
  • Fiber: 4.8g
  • Calcium: 39mg


  • 1 teaspoon canola oil
  • 1 garlic clove, minced
  • 1/4 cup chopped onion
  • 3/4 cup uncooked long-grain rice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 tablespoons canned chopped green chiles
  • 1/4 cup chopped fresh cilantro


  1. Heat oil in a medium saucepan over medium-high heat. Add garlic and onion; sauté 2 to 3 minutes or until tender. Add rice, cumin, salt, and pepper; sauté 30 seconds. Add broth, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat.
  2. . Add black beans, chiles, and cilantro to rice mixture; fluff gently with a fork. Cover and let stand 1 minute before serving.
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