Beans & Rice

Beans & Rice

1 Review
From the EatingWell Kitchen

The combination of whole-grain brown rice and fiber-rich beans makes this a nutritionally super side dish. And because we use instant brown rice and canned beans, it's also super-fast. Try it with pork or chicken, or sprinkle with cheese and wrap in a flour tortilla for lunch or a vegetarian supper.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 cup instant brown rice
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped (1 cup)
  • 1 medium red bell pepper, seeded and diced (2 cups)
  • 2 cloves garlic, minced
  • 1 19-ounce can black beans, or dark red kidney beans, rinsed
  • 1/4 cup reduced-sodium chicken broth, or vegetable broth
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon hot sauce, such as
  • 1/8 teaspoon freshly ground pepper
  • 1/3 cup chopped fresh cilantro


  • Active

  • Ready In

  1. Cook rice according to package directions.
  2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring often, for 2 minutes. Add bell pepper and garlic; cook, stirring often, until softened, 2 to 3 minutes. Add beans, broth, vinegar, hot sauce and pepper; cook until heated through, 1 to 2 minutes. Add the hot rice and cilantro; mix well.
  • When waiting for 45 minutes for brown rice to cook seems just too long, instant brown rice—ready in 10 minutes—is a convenient alternative. Look for it in the rice aisle of your supermarket.

Nutrition information

  • Per serving: 307 calories; 4 g fat(1 g sat); 9 g fiber; 58 g carbohydrates; 10 g protein; 77 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1027 IU vitamin A; 43 mg vitamin C; 62 mg calcium; 3 mg iron; 117 mg sodium; 514 mg potassium
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 2 starch, 1 vegetable, 1/2 lean meat, 1/2 fat

Reviews 1

May 03, 2011
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By: cook from sc
Excellent Recipe! I really liked this recipe for beans and rice. Did not change a thing and will make again just as is.