Beans and Rice

Good with tortillas or as a taco salad

Yield: 4 servings ( Serving Size: 1 cup )
Community Recipe from


  • cheddar cheese grated
  • 3 teaspoon(s) taco seasoning
  • 2 cube(s) beef broth disolved
  • 1 can(s) black beans
  • 1 tablespoon(s) fresh garlic
  • 1/2 cup(s) white or yellow onions shredded
  • 1 cup(s) jasmine rice(uncooked)
  • 1 can(s) diced tomatoes
  • 1 tablespoon(s) olive oil


  1. 1. Put rice in rice cooker-1c. rice, 1 1/2 c. water, dash salt.
  2. 2. Drain can of beans
  3. 3. Add 1 T. olive oil to wok or skillet over md. hi heat. add garlic and onions. saute.
  4. 4. Add cooked rice and bullion disolved in 1/4 c. hot water.
  5. 5. Add taco season(to taste) and stir for 2-3 minutes
  6. 6. Add drained beans and diced tomatoe (undrained) heat and stir till hot.

  7. roll in a heated tortilla or over taco chips or in a taco salad. top with grated cheddar cheese, sour cream, guacamole, lime juice, salsa
March 2012

This recipe is a personal recipe added by dianeslenkamp and has not been tested or endorsed by MyRecipes.

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