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Mexican Black Beans and Rice
Source: dLife

A thick black bean and rice stew.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 91.4
Total Carbs 18.9 g
Dietary Fiber 3.8 g
Sugars 1.4 g
Total Fat 0.5 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 207.5 mg
Protein 3.5 g
Sodium 221.5 mg
Dietary Exchanges
, 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
0 1/4 cup  fresh chopped onion
0 1/4 cup  fresh chopped green onion
4 each  medium garlic cloves
1 cup  Rice, long grain, FastCook, dry
2 1/2 cup  low sodium vegetable broth
15 oz  low sodium canned black beans
2 tbsp  fresh cilantro
1 pinch  salt
1 pinch  black pepper
  1. Heat a cooking spray coated frying pan over medium heat. Cook onion, green onions, and garlic 5 minutes or until soft. Stir in rice and cook 2 to 3 minutes or until rice is golden, stirring often.
  2. Pour broth into pot and let boil. Lower heat, place lid on pot, and simmer 20 to 25 minutes or until rice is soft, stir in beans during last 5 minutes. Mix in cilantro and sprinkle with salt and pepper.

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