Spicy Black Beans and Rice

Photo: bstrubel

Fast and low-fat. Another way to serve the bean mixture is to spoon it over squares of corn bread.

Yield: 4 servings
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  • 1/2 cup(s) onion (1 medium) chopped
  • 4 whole(s) cloves garlic minced
  • 1 whole(s) 15-ounce can black beans rinsed and drained
  • 1 whole(s) 14 1/2-ounce can Mexican-style stewed tomatoes
  • 1/4 teaspoon(s) ground red pepper
  • 2 cup(s) hot cooked brown or long grain rice
  • 1/4 cup(s) chopped onion (optional)


  1. 1. In a medium saucepan cook the 1/2 cup onion and garlic in hot oil till tender but not brown. Carefully stir in beans, undrained tomatoes ,and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.

  2. 2. To serve, mound rice on serving plates; make a well in each mound. Spoon the black bean mixture into wells. If desired, sprinkle with the 1/4 cup chopped onion. Makes 4 main-dish servings.

  3. Nutrition Facts per serving: 280 calories, 3 g total fat (1 g sat. fat), 47 g carbo, 7 g fiber, 11 g pro

  4. *We often add ham as well
May 2012

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

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