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
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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
Per serving: 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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