Many variations of this dish use oregano as the main herb, but we like the flavor of cilantro a bit better with the earthy taste of the black beans. Source: EatingWell Magazine, July/August 1993

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium high heat until hot but not smoking. Add pimientos or red peppers, green peppers and garlic and saute for 2 minutes. Add black beans, vinegar and hot sauce to taste. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes. Stir in rice and cilantro. Taste and adjust seasonings. Serve accompanied by additional hot sauce.

    Advertisement

Nutrition Facts

236 calories; 1.8 g total fat; 0.3 g saturated fat; 168 mg sodium. 430 mg potassium; 45.8 g carbohydrates; 7.7 g fiber; 5 g sugar; 9.4 g protein; 363 IU vitamin a iu; 21 mg vitamin c; 150 mcg folate; 59 mg calcium; 3 mg iron; 12 mg magnesium;

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/14/2015
My go-to recipe for rice and beans I've been making this dish since it appeared in the magazine many years ago. All I change is to use fresh red bell pepper instead of roasted and I don't use chicken stock in the rice because we are vegetarians. It is our absolute favorite rice and beans recipe and even my very fussy daughter loves it. Pros: Healthful delicious easy Read More
Rating: 5 stars
05/25/2012
Everyone loves this recipe!! I can't believe no one has reviewed this dish my husband and I have been making this for years and it never disappoints. TIP make sure you always make the rice with chicken broth not water you will not get the depth of flavor. Pros: It's quick healthy tasty and the ingredients are easy to find Cons: It will disappear too quickly Read More