Quick Black Beans and Rice

Recipe By: Kathy Miller   Photo By: abapplez
This ones pretty straight forward. Brown rice, black beans, stewed tomatoes, a bit of onion and oil, and in about fifteen minutes you have a hearty, delicious meal. Serves four.
 
  • Prep: 5 Minutes
  • |
  • Cook: 15 Minutes
  • |
  • Total: 25 Minutes
 
4
 
 
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (15 ounce) can black beans, undrained
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups uncooked instant brown rice
 
  1. In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.
Nutrition Information
 
Reviewed By: NCFORD70
Really good flavor. I didn't have quick rice so it took a bit longer to cook. I used chicken broth instead of water in the rice to add more flavor. I also used mexican stewed tomatoes with jalapenos and added hot peppers to give it some kick. I didn't add the rice to the mixture until the end and let it all simmer for about 5-7 mins. Yummy!!
Reviewed By: twintoddlers
Made this exactly like it was written. It was bland and had a weird texture.
Reviewed By: abapplez
Hubby and kids liked this. This was a last minute addition to the menu and I didn't have Instant Brown Rice so I prepared White Long Grain in Low Sodium Chicken Stock in it's place. This worked out well. I felt it was a little bland so next time I will follow other reviews and add Cumin or other spices to brighten it up a little. We had this with Chicken Enchiladas and felt it went together very well. Thanks for sharing!