Black Beans and Rice
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Saved in 4 recipe boxes and 3 cookbooks
Saved in 4 recipe boxes and 3 cookbooks
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Metric measurements
* not incl. in nutrient facts
Ingredients
| 5 | tablespoons |
olive oil |
|
| 1 | medium | onion | chopped |
| 1 | medium | green bell pepper | diced |
| 2 | cloves | cloves | chopped* |
| 2 1/2 | cups | black beans | cooked |
| 2 | cups | rice | |
| 4 1/2 | cups | water | |
| 2 | teaspoons | salt | |
| 1 | each | bay leaf | * |
| 2 | tablespoons |
olive oil |
|
| 1/4 | teaspoon | cumin | * |
| 1 | x | black pepper | to taste* |
Directions
In a large pot, heat oil till fragrant.
Add onion, bell pepper and garlic and cook till tender, about 8 minutes.
Add the remaining ingredients and cook over medium-high heat until all the water has been absorbed.
It should take 15 minutes or less.
Stir with a fork, cover and cook over low heat until the rice is tender.
Discard bay leaf and serve hot.
First published: 1996-01-27 last updated: 2012-09-22
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Nutrition Facts
Serving Size 275g (9.7 oz)Amount per Serving
Calories 34831% of calories from fat
% Daily Value *
Total Fat 12g
18%
Saturated Fat 2g
9%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 599mg
25%
Total Carbohydrate
17g
17%
Dietary Fiber 6g
23%
Sugars g
Protein
17g
Vitamin A 1%
•
Vitamin C 22%
Calcium 4%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?