Spicy Black Beans and Rice
Recipe from
Betty Crocker
From Betty's Soul Food Collection... Rice and beans take a flavor leap forward with garlic and oregano for zip and--to dress things up--diced red bell pepper.

Servings:
12 servings
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
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2 cupsuncooked regular long-grain white ricesee savings

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4 cupswatersee savings

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2 tablespoonsvegetable oilsee savings

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1 tablespoonfinely chopped garlic (3 to 4 medium cloves)see savings

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3 teaspoonsdried oregano leavessee savings

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1 teaspooncrushed red pepper flakessee savings

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2 cansProgresso® black beans, undrained (15 ounces each)see savings

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1/4 cupdiced red bell peppersee savings

Directions
1.
Cook rice in water as directed on package.
2.
Meanwhile, in large saucepan, heat oil over medium heat. Add garlic, oregano and red pepper flakes; cook 1 to 2 minutes, stirring frequently.
3.
Stir in beans; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors. Serve over rice; sprinkle with bell pepper.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 230 (Calories from Fat 25); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 590mg; Total Carbohydrate 43g (Dietary Fiber 6g, Sugars 0g); Protein 8g. Daily Values: Vitamin A 4%; Vitamin C 6%; Calcium 6%; Iron 15%. Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet
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