Fiesta Beans and Rice

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 9%
  • Fat: 3.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 10.5g
  • Carbohydrate: 59.7g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 200mg
  • Calcium: 0.0mg


  • 2 1/4 cups water, divided
  • 1 1/2 cups long-grain brown rice, uncooked
  • 1 1/4 cups canned vegetable broth, undiluted
  • 1 cup sliced fresh mushrooms
  • 1 cup finely chopped green pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 cup no-salt-added tomato paste
  • 1 tablespoon chili powder
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • 1 (15-ounce) can no-salt-added black beans, drained
  • 1/4 cup plus 2 tablespoons nonfat sour cream


  1. Combine 1 1/2 cups water, rice, and next 7 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 to 35 minutes or until rice is tender and liquid is absorbed.
  2. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute until tender. Add remaining 3/4 cup water, tomato paste, and next 3 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally.
  3. Spoon rice mixture evenly into individual serving bowls, making a well in each serving with the back of a spoon. Spoon bean mixture evenly over rice, and top each serving with 1 tablespoon sour cream.
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