Bonnie Baumgardner often serves this quick skillet side dish to delighted guests at her Sylva, North Carolina home. "It tastes so delicious it's hard to believe it's good for you," she exclaims. "And it's hearty enough to serve as a meatless main dish."
Black Beans and Rice
Black Beans and Rice
Prep Time
5 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 garlic clove, minced
- 1 tablespoon tomato sauce
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup cooked long grain rice
- 1 tablespoon red wine vinegar
- 1/4 cup shredded cheddar cheese
Directions
- Heat oil in a large, nonstick skillet over medium-high heat; saute onion, peppers and garlic until tender. Stir in tomato sauce, dried basil and pepper. Add the beans, rice and vinegar; heat through. Sprinkle with cheese before serving.
Nutrition Facts
1 cup: 217 calories, 5g fat (1g saturated fat), 5mg cholesterol, 270mg sodium, 33g carbohydrate (4g sugars, 6g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat.
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