Spicy Black Beans and Rice
Go vegetarian with this hearty main dish recipe of black beans, Mexican-style stewed tomatoes, rice, and cheese.
Prep Time:
5 mins
Total Time:
25 mins
Servings:
Makes 4 main-dish servings
Ingredients
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1/2 cup chopped onion (1 medium)
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4 cloves garlic, minced
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2 tablespoons olive oil or cooking oil
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1 15-ounce can black beans, rinsed and drained (see photo, below)
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1 14.5-ounce can Mexican-style stewed tomatoes
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1/2 cup salsa
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1/4 teaspoon salt
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1/8 to 1/4 teaspoon cayenne pepper
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2 cups hot cooked brown or long grain rice (see page 000)
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1/2 cup shredded cheddar cheese, Monterey Jack cheese, or Mexican cheese blend (optional)
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1/4 cup chopped onion (optional)
Directions
1.
In a medium saucepan cook the 1/2 cup onion and garlic in hot oil until tender but not brown. Carefully stir in beans, undrained tomatoes, salsa, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
2.
To serve, mound rice on serving plates; make a well in each mound. Spoon the black bean mixture into wells. If desired, sprinkle with shredded cheese and the 1/4 cup chopped onion.
3.
Makes 4 main-dish servings
Nutrition information
Calories 284, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 835 mg, Carbohydrate 48 g, Fiber 7 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 34%, Calcium 7%, Iron 12%. Exchanges: Vegetable 1, Starch 2.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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This quick version of red beans and rice gets its smoky goodness from super-lean Canadian bacon and a hit of ground chipotle pepper. It's delicious as a leftover but will thicken as it stands. To keep it properly syrupy, just thin with a little water and reheat.
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