Spicy Black Beans and Rice

Go vegetarian with this hearty main dish recipe of black beans, Mexican-style stewed tomatoes, rice, and cheese.



by 2  people


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Servings: 4
Yield: 4 main-dish servings
Prep Time: 5 mins
Related Categories: Rice, Vegetarian, Vegetarian Main Dishes
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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 1/2 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 - 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
Per Serving: cal. (kcal) 284, Fat, total (g) 8, sat. fat (g) 1, carb. (g) 48, fiber (g) 7, pro. (g) 11, vit. A (IU) 146, vit. C (mg) 20, sodium (mg) 835, calcium (mg) 71, iron (mg) 2, Vegetables () 1, Starch () 3, Very Lean Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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