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Black Beans and Rice

Black Beans and Rice
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Serves 6| Hands-On Time: | Total Time:



  1. In a medium saucepan, combine 4 cups of water with 1 teaspoon salt and 1½ teaspoons of the oil. Bring to a boil.
  2. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.
  3. Meanwhile, in a saucepan, heat the remaining 2 tablespoons oil over medium heat. Sauté the onion, green pepper, and garlic until softened, about 5 minutes.
  4. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and 1 teaspoon salt. Cover and bring to a boil.
  5. Reduce heat to low and let simmer for 10 minutes. Remove the bay leaves.
  6. Spoon the beans over the rice and sprinkle with the scallions (if desired). Serve warm.
By February, 2005

Nutritional Information

  • Per Serving
  • Calories 425Calories From Fat 61
  • Fat 7g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 1,210mg
  • Protein 14g
  • Carbohydrate 79g
  • Sugar 3g
  • Fiber 10g
  • Iron 5mg
  • Calcium 76mg
What does this mean? See Nutrition 101 .

Quick Tip

Dress up this easy, meat-free dish with shredded Cheddar, sliced avocado, or chopped tomatoes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.