Red Rice and Black Beans

What's For Dinner?

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What's For Dinner?

Red Rice and Black Beans

– by Jean Fisher

Enjoy an easy, high-fiber, low-fat meatless meal with the time-honored combination of rice and beans.

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Red Rice and Black Beans

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Serves 4

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1 cup longrain brown rice, uncooked
2 tablespoons olive oil
4 ounces onion
4 ounces red bell pepper
1/4 teaspoon chili powder
1 dash ground cumin
2 cups canned diced tomatoes, no salt
1 cup water
2 cups canned black beans
1/4 teaspoon dried cilantro
1 dash pepper

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From kitchen to table in 20 minutes.

Directions

Soak rice in warm water for 15 minutes. Drain off the water, rinse the rice in hot water and drain again. Set aside.
Pour olive oil into a pan. Dice onion and bell pepper and place in pan. Turn heat on to medium, add rice and sprinkle in chili powder and cumin. Cook while stirring often for 5 minutes.
Add tomatoes and water to the rice, turn heat up to medium-high and stir until bubbly. Cover, reduce heat to medium-low and cook until all the liquid is absorbed, about 30 to 40 minutes.
Drain and rinse beans, stir into rice, sprinkle with dried cilantro and pepper. Turn heat up to medium and serve when beans are warm.

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Nutritional information for Red Rice and Black Beans

Calories: 392
Calories from Fat: 77.5

% Daily Value*

Total Fat 9g	14%
Saturated Fat 1.5g	7%
Cholesterol 0mg	0%
Sodium 261mg	11%
Total Carbohydrates 67.5g	22%
Dietary Fiber 12.5g	49%
Sugars 7g	~
Protein 13g	26%

Vitamin A	29%	Iron	19%
Vitamin C	108%	Calcium	7%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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