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Texi-Fied Black Beans and Brown Rice Recipe

Recipe by: KASKRYPEK

"Made this up in my kitchen and even my meat loving husband enjoyed this and went back for more!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Heat olive oil in a 2-quart saucepan over medium heat; cook and stir onion, red bell pepper, 1/2 of the tomato, and garlic until onion is translucent, 5 to 10 minutes. Mix black beans, water, salt, chili powder, paprika, and black pepper into onion mixture; simmer until heated through, about 10 minutes.
  • 2Remove saucepan from heat and stir cilantro and remaining tomatoes into bean mixture; serve over brown rice.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 2 servings
  • 418 cals
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1/2 cup diced red bell pepper
  • 1 tomato, diced, divided
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons minced fresh cilantro
  • 1 cup cooked brown rice, or more to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    418
    21%
  • Fat:
    8.8
    14%
  • Carbs:
    70.1
    23%
  • Protein:
    17.1
    34%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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