Spicy Black Beans and Rice

From Betty's Soul Food Collection... Rice and beans take a flavor leap forward with garlic and oregano for zip and—to dress things up—diced red bell pepper.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 12

Ingredients

2
cups uncooked regular long-grain white rice
4
cups water
2
tablespoons vegetable oil
1
tablespoon finely chopped garlic (3 to 4 medium cloves)
3
teaspoons dried oregano leaves
1
teaspoon crushed red pepper flakes
2
cans (15 oz each) Progresso™ black beans, undrained
1/4
cup diced red bell pepper

  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, in large saucepan, heat oil over medium heat. Add garlic, oregano and red pepper flakes; cook 1 to 2 minutes, stirring frequently.
  • 3 Stir in beans; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors. Serve over rice; sprinkle with bell pepper.

Expert Tips

Beans and rice is a popular combination in Latin American, South American and Caribbean cuisines. Sometimes beans and rice is a mild accompaniment to a spicy dish, but this recipe is a spicy one.

Red beans or kidney beans can be used in place of the black beans in this recipe.

If you are wary of spicy food, start by cooking only 1/2 teaspoon of the red pepper flakes with the rest of the seasonings. Continue with the recipe as directed. After adding the beans, simmer for 5 minutes and taste. Season to taste with the remaining 1/2 teaspoon of red pepper flakes as desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
590mg
590%;
Total Carbohydrate
43g
43%
(Dietary Fiber
6g
6%
  Sugars
0g
0%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
6%;
Iron
15%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.