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.

EatingWell Test Kitchen
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.

Reviews (1)

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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
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
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