BLACK BEANS AND RICE
Using canned black beans speeds up the preparation of this flavor-packed meatless classic.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Cook rice in water as directed on package, omitting salt.
- Meanwhile, in 2-quart saucepan, heat onion, bell pepper, carrots, orange juice, paprika, coriander, red pepper flakes, garlic and tomatoes to boiling; reduce heat. Cover; simmer about 45 minutes, stirring occasionally, until thickened.
- Remove vegetable mixture from heat. Stir in beans. In blender or food processor, place 1 cup of the bean mixture. Cover; blend on medium speed about 30 seconds or until smooth.
- Stir blended mixture into bean mixture in saucepan. Cook over medium heat about 3 minutes or until hot. Serve over rice with yogurt. Sprinkle with additional paprika if desired. Serve with lime wedges.
Nutrition Facts : Calories 320, Carbohydrate 63 g, Cholesterol 0 mg, Fiber 13 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 12 g, TransFat 0 g
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Sajad Ali
[email protected]I'm not a big fan of cumin, so I used chili powder instead. It turned out great.
Gwen Rippy
[email protected]This recipe is a great way to use up leftover chicken or beef.
Emeka Benjamin
[email protected]I've made this recipe several times and it's always a hit. It's a great way to get your daily dose of beans and rice.
kamrul hossen
[email protected]This recipe is a bit time-consuming, but it's worth it. The black beans and rice are so flavorful and delicious.
Bacha Khan
[email protected]I'm not a big fan of black beans, but I loved this recipe. The flavors were amazing.
Khalid Farooqui
[email protected]This dish is a great way to use up leftover rice and beans.
Aka the Andersons
[email protected]I love that this recipe is so versatile. I can make it in a slow cooker, on the stovetop, or even in the oven.
SM OALI ULLAH
[email protected]This recipe is a great base for a variety of dishes. I've added different vegetables, meats, and spices to it, and it's always delicious.
Ratul Rishad
[email protected]I followed the recipe exactly, but my black beans and rice turned out mushy. I'm not sure what I did wrong.
Anna Matsaung
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. It turned out just as good.
DHIRAJ Mishra
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Muhammad Azeem
[email protected]I made this recipe for a party and everyone loved it. It was a great way to use up some leftover black beans and rice.
Daisi Michael
[email protected]The black beans and rice were a bit bland for my taste. I would have liked more spices or herbs.
Nadeem Wrind
[email protected]This dish was easy to make and tasted great. I would definitely recommend it to others.
Soto Nabab
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The black beans and rice are so flavorful, and the vegetables add a nice crunch.
Ariq Siyal
[email protected]This recipe was a hit with my family! The black beans and rice were cooked perfectly, and the flavors were amazing. I especially loved the addition of the bell peppers and corn.