Black beans and rice is a common staple among Hispanic culture because it is hearty, nutritious and easy on your budget. This recipe adds fresh peppers and scallions for an extra kick in every bite.
I have not tried this but it is listed as being healthy I wouldn't call it so with the high sodium content in it.
Great recipe! I added celery and a tablespoon of japanese cooking sake to it and it really brought out the flavor! To: ahhs23 White rice doesn't give you diabetes..... If you're THAT concerned about it then use brown rice, DURP!
I cut down on the salt and the vinegar after reading others comments, however I found this extremely soupy and flavorless.
Quick, easy recipe. I served it over barley, which added a nice texture and worked well, and topped with chopped green onion and sliced radishes. I liked the flavor mix; the vinegar added depth, and the cumin wasn't overpowering. It was just right for a quick lunch.
Um.... how do you consider white rice healthy? Sincerely, Doesn't want diabetes.
Wonderful! we serve this with homemade chips, limes, cilantro,and chopped avacados. I have also added lime zest to the water before adding rice to give it more dimension.
Nice complex flavors. Easy to make. I made a few changes to mine to use up some leftovers in the fridge. I added ground beef to it, and replaced chicken broth with beef broth. Next time I will be using 1 can drained and 1 can undrained beans, it was too soupy with 2.
Yummy! Although I found it a little too soupy. Per other reviewers' suggestions I omitted the salt and reduced the vinegar to 1 1/2 tablespoons. Served it over quinoa instead of white rice. Next time I may drain on of the cans of beans or cook it uncovered for 10 minutes instead of covered.
Nice flavor. I made it with red bell pepper. I added some corn and served it over brown rice. It was easy to make. I also did not add the salt. This is good for a quick meal or if you forgot to take something out of the freezer to defrost. The scallions really add to the flavor.
My daughter and I both enjoyed this recipe. I made it as written and used low sodium black beans. I did not have the salt issues that other reviewers commented on and I am very sensitive to salt. This will be on rotation as a healthy meatless monday meal.
A really good week night meal. Made exactly as directed, wouldn't change a thing.
This was really good, quick, and easy. Followed the recipe but omitted scallions as I didn't have them on hand. Will definitely be making again. Next time will make 3 cups of rice instead of 4, though.
Very easy! Very good! I didn't have fresh garlic, so used garlic powder, reduced the salt, used red bell pepper. Will make this again.
I have been making this recipe for years now, and my family loves it, even my 8 year old. It's great with a side of Sour Cream. My husband likes to mix it in, but I just dip each bite. It's a meal that is always satisfying. We make it regularly. The only thing I change is that I use a green AND red pepper, entirely. And sometimes I add extra garlic. So delicious!
Very yummy dish and very easy! We ate this as a side to taco night. The vinegar is a prominent flavor in this dish so I might cut back next time to curb it slightly. I liked this as a side dish and will add this as a regular. Very good!
Great recipe! Taste good and very filling. My husband and I liked it. Taste good and very filling. I used all the ingredients except I reduced the salt and used White Vinegar instead of Red Wine Vinegar.
Lots of flavor and super easy. Omitted the extra salt and it was still plenty salty. Added Aidell's Cajun Andouille sausage for husband on the side and the chicken apple sausages for my son but it has plenty of flavor without the added meat.
Cheap, easy, healthy and FULL of flavor. This is a great meal.
easy, inexpensive and delicious. Definitely doesn't neet the extra salt, though.
Really good recipe, although I like to double the broth to make it more soupy.
Great dish! Easy to make, and delicious. Great weeknight meal. Will definitely make again!
I am a college student with a mother who is an amazing cook. Unfortunately, I have not been blessed with her skills- quite frankly, I am a wreck in the kitchen. While I can get through numerous chem labs, recipes rarely come out edible with me. I am happy to say however that this recipe was the first exception. I spent some time in Costa Rica with school and had A LOT of rice and beans. This recipe comes pretty close to the authentic Costa Rican dish and is what I would confidently call fool-proof. I cannot wait to make it for my skeptical mom who gave up a long time ago in teaching me how to cook.
Makes a lot and it's quick and easy. I pesonally like a good veggie dish, but my husband complained about the lack of meat. I do believe it would be easy to play around with the dish and add meat or other vegetables if someone wished too.
Very fast, simple, and delicious. We'll make this again and put it in our regular rotation.
i do not eat rice so i changed the rice to barley and i added a diced chicken sausage that had cilantro in it. i eliminated the olive oil completely and sauteed in PAM olive oil instead. 1 tblspn of olive oil has about 120 calories so you can decrease btn 120 and 250 calories just by reducing the olive oil. based upon the feedback of others i eliminated the salt completely, too. this tastes great and can be eaten as a meal. it is tasty and filling.
