Black Beans and Rice with Cheese
"This is a variation on a black bean dish my husband liked in Guatemala. I have come up with several different variations, but this one is both easy and delicious." -Joann Hoye, Raleigh, NC
Yield: 4 servings (serving size: 1/4 cup rice, 1/2 cup bean mixture, and 1 tablespoon cheese)
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 3 garlic cloves, minced
- 1/2 cup water
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground red pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup hot cooked long-grain rice
- 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
Preparation
Heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Add water and next 7 ingredients (through beans); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Place 1/4 cup rice on each of 4 plates; top with 1/2 cup bean mixture. Sprinkle each serving with 1 tablespoon cheese.
Nutritional Information
- Calories:
- 158 (30% from fat)
- Fat:
- 5.3g (sat 1.5g,mono 2.6g,poly 0.5g)
- Protein:
- 6.1g
- Carbohydrate:
- 24.6g
- Fiber:
- 4.1g
- Cholesterol:
- 5mg
- Iron:
- 1.9mg
- Sodium:
- 664mg
- Calcium:
- 93mg
Member Ratings and Reviews
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we love this one. sort of like a naked burrito. easy, CHEAP, and yum.02/04/10
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This had great flavor. I did not have red pepper and did not substitute. Even so this was really good. Also forgot to put the cheese on but we did not miss it at all. The beans have great flavor. I will definitely make again.08/27/09





