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Side dish or as a meal, the black beans and rice recipe is so versatile. Both quick and easy, this is sure to become a family favorite.




  • 1 tablespoon vegetable oil
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 cups reduced sodium chicken or vegetable broth
  • 1 cup uncooked parboiled or converted brown rice
  • ½ teaspoon cumin
  • 1/8 teaspoon turmeric
  • 2 cups canned or cooked black beans, drained and rinsed
  • 2 cups corn kernels, canned or frozen, thawed
  • 4 ounces canned mild green chiles, diced
  • 2 cups canned diced tomatoes, drained, save juice
  • ½ teaspoon pepper


  1. Salt to taste
  2. Heat oil in a medium pot over medium high heat. Add peppers, onion and garlic and sauté 4 minutes.
  3. Stir in broth, rice, cumin and turmeric. Bring to a boil, reduce heat and cover. Simmer 30 minutes or until rice is tender (check rice label for recommended cooking time). Do not stir.
  4. When rice is tender, gently stir in beans, corn, chiles, tomatoes and pepper. Heat through and let stand 5 minutes. If too thick stir in some of the reserved tomato juice.
  5. Adjust seasonings and serve.


Serves 8

Nutrition Facts    
Serving Size 1  
Servings Per Recipe 8  
Amount per Serving    
Calories 236  
Calories from Fat 27  
    % Daily Value *
Total Fat 3 g 5%
Saturated Fat Trace 2%
Cholesterol 0 mg 0%
Sodium 138 mg 6%
Total Carbohydrate 44 g 15%
Dietary Fiber 7 g 27%
Protein 11 g  
Vitamin A   26%
Vitamin C   132%
Calcium   4%
Iron   13%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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