Black Beans and Rice

Black Beans and Rice

  • 2 cups uncooked instant brown rice
  • ¼ cup fresh lime juice (about 2 medium limes)
  • 2 teaspoons olive oil and 2 tablespoons olive oil, divided use
  • 1/2 teaspoon salt
  • 1 medium onion, finely chopped
  • 2 medium garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 15-ounce can of no-salt-added black beans, rinsed and drained
  • 2 tablespoons finely chopped cilantro (optional)
  • 2 tablespoons finely chopped oregano (optional)
  1. Prepare the rice using the package directions, omitting the salt and margarine.
  2. Meanwhile, in a small bowl, whisk together the lime juice, 2 teaspoons oil and salt. Set aside.
  3. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently. Stir in the garlic. Cook for 1 minute, stirring frequently. Stir in the cumin and chili powder. Cook for 1 minute, stirring frequently. Stir in the beans. Cook until warmed through. Remove from the heat. Transfer to a large serving bowl.
  4. Stir in the cooked rice, lime juice mixture, cilantro and oregano.
Nutrition Facts
Recipe makes 4 servings (Serving Size 1 1/2 cups)
  • Calories 363
  • Total Fat 11 g
    • Saturated Fat 1.5 g
    • Trans Fat 0 g
    • Polyunsaturated Fat 1.5 g
    • Monounsaturated Fat 7 g
  • Cholesterol 0 mg
  • Sodium 315 mg
  • Total Carbohydrate 56 g
    • Dietary Fiber 7 g
    • Sugars 6 g
  • Protein 10 g

Recipe Courtesy of the American Heart Association

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