Nutritional Info

Nutrition Facts

Serving Size 1 (247g)

Calories 288
Calories from Fat 31 (11%)
Amount Per Serving %DIV
Total Fat 3.4g 5%
Saturated Fat 1.1g 6%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 50.3mg 17%
Sodium 216.3mg 9%
Potassium 287.1mg 6%
Total Carbohydrate 43.6g 15%
Dietary Fiber 2.7g 11%
Sugars 14.3g
Protein 20.3g 41%

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Recipe Description
This is a popular side dish found in Mexican restaurants on meal combination plates. However, this version does without the heavy, saturated fats.
Prep time
15 min
Cook time
40 min
Ready In
55 min


Serves Tool

Serves To:USMetric
2 Cup(c)  water
1 Teaspoon(t)  kosher salt, divided
1 Cup(c)  long grain white rice
1   chili pepper or jalapeno (fresh or canned), seeded and minced
1 Tablespoon(T)  vegetable oil
1 Cup(c)  onions, chopped
1   green bell pepper, chopped
3   bay leaves
2 Clove(clv)  garlic, minced
2 Cup(c)  cooked black beans, drained and rinsed


Bring the water and 1/3 teaspoon of the salt to a boil. Add the rice and bay leaves, reduce to a gentle simmer, cover, and let cook for 20 minutes, until all the water is absorbed. Remove the bay leaves. Meanwhile, heat the oil in a skillet. Add the onions, bell pepper, chili pepper and garlic. Cook over moderate heat, stirring frequently, until the onions turn golden. Keep covered between stirrings. Stir in the black beans and remaining salt. Heat through. Toss the beans with the rice and, if necessary, warm through.

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Black Beans and Rice
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