- Extra virgin olive oil
- Green bell pepper
- Red bell pepper
- Reduced-sodium vegetable broth
- Uncooked brown rice
- Can (15 oz.) black beans
- Can (12 oz.) corn kernels, no salt added
- Can (4 oz.) mild green chiles
- Can (14 oz.) diced tomatoes
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Rice and beans can be traced to virtually every corner of the world from Brazil to West Africa.
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May 5, 2015 | Issue 555
South of the Border Beans and Rice
Cinco de Mayo Menu
This vegetarian entrée features hearty brown rice and colorful bell peppers, corn, tomatoes and black beans. Unlike white rice, brown rice retains its outer layer of bran and its germ. This results in more fiber and nutritional value. Beans are also full of fiber, potassium, folate and iron. Cumin, turmeric and chilies add a depth of unique flavor to this classic pairing.
Makes 8 Serving
Per serving: 220 calories, 3 g total fat (0 g saturated fat),
42 g carbohydrate, 7 g protein, 6 g dietary fiber, 70 mg sodium.
- 1 Tbsp. extra virgin olive oil
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 16 oz. reduced-sodium vegetable broth
- 1 cup uncooked brown rice
- 1/2 tsp. cumin
- 1/8 tsp. turmeric
- 1 can (15 oz.) black beans, drained and rinsed (preferably no salt added)
- 12 oz. corn kernels, no salt added canned, or frozen, thawed
- 1 can (4 oz.) mild green chiles, diced
- 1 can (14 oz.) no-salt added diced tomatoes, drained
- Salt and freshly ground black pepper to taste
In medium pot, heat oil over medium high heat. Add peppers, onion and garlic and sauté for about 4 minutes.
Stir in broth, rice, cumin and turmeric. Bring to boil. Reduce heat, cover and simmer for 45-50 minutes or until rice is tender (do not stir during this time). Then gently stir in beans, corn, chiles and tomatoes. Heat through and let stand 5 minutes. Season to taste with salt and pepper and serve.