Nutritional Info

Nutrition Facts

Serving Size 1 (245g)

Calories 306
Calories from Fat 73 (24%)
Amount Per Serving %DIV
Total Fat 8.1g 12%
Saturated Fat 2.9g 15%
Monounsaturated Fat 3.7g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 15.5mg 5%
Sodium 24.5mg 1%
Potassium 482.7mg 10%
Total Carbohydrate 52.5g 18%
Dietary Fiber 2.6g 10%
Sugars 24.5g
Protein 6.6g 13%

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Recipe Description
This is a traditional Mexican recipe of black beans and rice, made easy. You can easily double the recipe to feed a crowd for a party or special occasion.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1   medium red onion, chopped
2 Tablespoon(T)  medium hot chili powder
1 Teaspoon(t)  oregano, dried
2 Clove(clv)  garlic, minced
1 Tablespoon(T)  canola oil
3/4 Cup(c)  long grain rice
14 1/2 Ounce(oz)  low sodium chicken broth
1/2 Cup(c)  carrot, chopped
1   large tomato, chopped
1/2 Cup(c)  zucchini, chopped
15 1/2 Ounce(oz)  black beans, drained and rinsed
2 Tablespoon(T)  parsley, snipped


Cook the onion, chili powder, oregano, and garlic in a frying pan with hot canola oil for approximately 3 minutes. Stir in the rice and brown over medium heat. Stir constantly. Add the broth and carrot. Bring to a boil. Reduce heat to medium and cover. Cook for approximately 10 minutes, there will still be liquid present at this point. Add tomato, zucchini, beans and parsley. Cover and cook an additional 5 to 10 minutes until all liquid is absorbed and the rice is tender.

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