Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

20 mins


Ingredient Checklist


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.


Nutrition Facts

236 calories; protein 9.4g; carbohydrates 45.8g; dietary fiber 7.7g; sugars 5.3g; fat 1.8g; saturated fat 0.3g; vitamin a iu 363.5IU; vitamin c 21.2mg; folate 149.8mcg; calcium 58.6mg; iron 3.4mg; magnesium 11.6mg; potassium 429.5mg; sodium 168mg; thiamin 0.3mg.

3 starch, 1 lean meat