Black Beans and Rice Recipe

Name: Black Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Canola Oil; 1 whole Medium Onion, Diced; 1- 1/2 whole Bell Peppers, Diced; 1/2 whole Jalapeno, Diced Small; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Cumin; 1/2 teaspoons Dried Oregano; 1/4 teaspoons Chili Powder (more To Taste); 2 cups Black Beans, Cooked, Or About Two 15 Oz. Cans, Drained; 1 cup Frozen Corn; 4 cups Cooked Brown Rice

Servings: persons

1 Tablespoon Canola Oil
1 whole Medium Onion, Diced
1- 1/2 whole Bell Peppers, Diced
1/2 whole Jalapeno, Diced Small
1/2 teaspoons Garlic Powder
1/2 teaspoons Cumin
1/2 teaspoons Dried Oregano
1/4 teaspoons Chili Powder (more To Taste)
2 cups Black Beans, Cooked, Or About Two 15 Oz. Cans, Drained
1 cup Frozen Corn
4 cups Cooked Brown Rice

1
1.
2
Heat oil over medium-high heat in a large skillet.
3
Saute onion, bell pepper, and jalapeno until softened, about 5-7 minutes.
4
Add seasonings.
5
Cook for 1 minute more, stirring to keep spices from burning.
6
2.
7
Add beans and corn.
8
Cover pan and cook until heated through.
9
If there isnt enough liquid from the beans, add some water to pan, about 1/2 cup at a time.
10
3.
11
Serve over cooked rice.

887

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tablespoon Canola Oil, 1 whole Medium Onion, Diced, 1- 1/2 whole Bell Peppers, Diced, 1/2 whole Jalapeno, Diced Small, and more.

Yes, Black Beans and Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Beans and Rice

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