Black Beans With Rice Recipe

Name: Black Beans With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup brown rice, cooked following instructions on package (I like Lundberg Wild Blend Rice); 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 2 tablespoons low sodium soy sauce; 1 teaspoon chili powder; 1 (8 ounce) can no-salt-added tomato sauce (I use Hunts); 2 (15 ounce) cans low-sodium black beans, drained and rinsed; 1 large onion, chopped; 2 large green peppers, chopped; 2 garlic cloves, peeled and minced; 6 mushrooms, chopped; ½ teaspoon oil (to coat pan)

Servings: persons

⅔ cup brown rice, cooked following instructions on package (I like Lundberg Wild Blend Rice)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons low sodium soy sauce
1 teaspoon chili powder
1 (8 ounce) can no-salt-added tomato sauce (I use Hunts)
2 (15 ounce) cans low-sodium black beans, drained and rinsed
1 large onion, chopped
2 large green peppers, chopped
2 garlic cloves, peeled and minced
6 mushrooms, chopped
½ teaspoon oil (to coat pan)

1
Cook rice and set aside (keep warm).
2
Sauce: In large bowl, whisk together mustard, lemon juice, soy sauce , chili powder and tomato sauce until they are smooth.
3
Add beans and set aside.
4
Chop onion, peppers, garlic and mushrooms and set aside.
5
Coat large covered frying pan or dutch oven (at least 5 quarts) with oil.
6
Add onion, peppers, garlic and mushrooms and cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking.
7
Add sauce and beans to skillet and cook over medium-low heat for 20 minutes, stirring occasionally.
8
Serve over cooked rice.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: ⅔ cup brown rice, cooked following instructions on package (I like Lundberg Wild Blend Rice), 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 2 tablespoons low sodium soy sauce, and more.

Yes, Black Beans With 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.

That's it — enjoy your meal!

Black Beans With Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions