Not Just Beans and Rice

Mains | 30 Minutes or Less, Budget-minded | Beans, Pasta & Grains, Vegetables

SERVES 4 - START TO FINISH: 25 minutes
Recipe Scoop Not Just Beans and Rice

Not Just Beans and Rice

1 cup long-grain rice
1 tablespoon olive oil
1 cup chopped onion
1 1/2 cups chopped mixed bell peppers, such as green, red, yellow, or orange
2 cloves garlic, minced
1/2 teaspoon cumin
2 cans (15 ounces each) black beans, drained
1/8 teaspoon ground cayenne pepper or more to taste
1/2 cup shredded cheddar-Monterey Jack cheese blend
1 cup grape tomatoes, sliced in half
Sour cream to taste, optional
Tortilla chips, optional for serving

Prepare rice according to package directions.

Meanwhile, heat oil on medium in a 12-inch skillet. Add onion, pepper mixture, garlic, and cumin. Cook for 2 to 3 minutes, or until onion begins to soften. Add drained beans and cayenne.

Stirring occasionally, cook 5 minutes or until mixture is hot throughout. Taste and adjust cayenne pepper, if desired. Remove skillet from heat.

Place 1/2 cup cooked rice each in 4 shallow bowls. Top with bean mixture, dividing evenly. Add 2 tablespoons shredded cheese to each serving and scatter tomato slices evenly on top. Top with sour cream and serve with tortilla chips, if desired.

Not Just Beans and Rice

Feel Good About: High in fiber, low in fat!

Approximate Values Per Serving: 494 calories (16% from fat), 9 g fat (4 g saturated), 12.5 mg cholesterol, 21 g protein, 83 g carbohydrates, 15 g dietary fiber, 434 mg sodium

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