Mexican Style Beans and Rice*

View the preparation video

Ingredients

  • 1 tablespoons extra virgin olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, finely chopped
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 cup basmati rice
  • 1 tablespoon tomato paste
  • 1 15-ounce can black beans, drained and rinsed
  • 2 1/2 cups vegetable broth (low sodium)
  • pinch of salt (optional)
  • ground black pepper to taste (optional)
  • 1/4 cup sliced scallions
  • 1/4 cup chopped cilantro
  • *Meets Cardiac Rehab guidelines.

Preparation

  1. In a medium saucepan, warm olive oil over medium heat. Add onion and stir, cook for a minute or 2. Add garlic and peppers, stirring occasionally for 2-3 minutes.
  2. Stir in cumin, paprika and oregano and cook an additional minute. Add the rice and tomato paste, stirring to combine ingredients. Pour in the broth and add the beans. Stir again to combine. Bring mixture to a low boil then reduce heat to low simmer. Cover pot with lid and cook 20-25 minutes or until rice has absorbed the liquid and is tender. Taste and adjust seasoning with salt and pepper as desired.
  3. Remove from heat and transfer to serving dish. Garnish with sliced scallions and cilantro.

Categories

  • Side Dish
  • Grain
  • Dairy Free
  • Gluten Free
  • Quick and Easy
  • Vegan
  • Vegetarian
  • Cardiac Rehab
  • MHealthy

Nutrition Information

Serving Size
3/4 cup
Serves
8
Calories
168.00
Total Fat (g)
2.00
Saturated Fat (g)
0.50
Sodium (mg)
188.00
Total Carbohydrates (g)
32.00
Dietary Fiber (g)
4.00
Protein (g)
5.00