When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

The Continuous Update Project (CUP) is an ongoing program that analyzes global research on how diet, nutrition and physical activity affect cancer risk and survival.

A major milestone in cancer research, the Third Expert Report analyzes and synthesizes the evidence gathered in CUP reports and serves as a vital resource for anyone interested in preventing cancer.

AICR has pushed research to new heights, and has helped thousands of communities better understand the intersection of lifestyle, nutrition, and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

AICR is committed to putting what we know about cancer prevention into action. To help you live healthier, we’ve taken the latest research and made 10 Cancer Prevention Recommendations.

Entree, Whole Grains/Pasta/Rice, Vegetarian, Holiday, Spring |220 calories per serving|75 minute recipe

South of the Border Beans and Rice

This content was last updated on February 20, 2020

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.

Ingredients

1x
2x
3x
  • 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. fat free, reduced-sodium vegetable broth
  • 1 cup uncooked brown rice
  • 1/2 tsp. cumin
  • 1/8 tsp. turmeric
  • 1 can (15 oz.) black beans, no salt added, drained and rinsed
  • 12 oz. corn kernels, no salt added canned, or frozen, thawed
  • 1 can (4 oz.) mild green chilis, diced
  • 1 can (14 oz.) no-salt added diced tomatoes, drained
  • Salt and freshly ground black pepper, to taste
Makes 8 servings (about 1 ½ cups per serving). Per serving: 220 calories, 3.5 g total fat (.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 42 g carbohydrates, 7 g protein, 6 g dietary fiber, 180 mg sodium, 5 g sugar, 0 g added sugar.

Directions

  1. In medium pot, heat oil over medium high heat. Add peppers, onion and garlic and sauté for about 4 minutes.
  2. 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, chilis and tomatoes. Heat through and let stand 5 minutes.
  3. Season to taste with salt and pepper and serve.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

All Foods

Recipes you might also love:

Leave a comment

We love to hear from the community! If you made the recipe, please choose a star rating, too.

There are no reviews yet. Be the first one to write one.

Close