Best Ever Black Beans and Rice

Ingredients

  • 1 ½ cups
  • 1 teaspoon
  • 1 (14 ½ ounce) can
  • 2 (3 ½ cup) cans
  • 1 ½ cups
  • 1
  • 1
  • + 53 more ingredients
    • 1
    • 1 (14 ½ ounce) can
    • 2 (3 ½ cup) cans
    • 2
    • 1
    • 1 (14 ½ ounce) can
    • 1 ½ teaspoons
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 ½ teaspoons
    • ½ teaspoon
    • ½ teaspoon
    • 1 teaspoon
    • 1 ½ tablespoons
    • 1 ½ tablespoons
    • 1
    • 2
    • 1 (14 ½ ounce) can
    • 1
    • 1 ½ teaspoons
    • 1 ½ teaspoons
    • Splenda sugar substitute
    • jalapeno pepper, seeded, chopped
    • garlic cloves, minced
    • onion, chopped
    • olive oil
    • olive oil
    • Splenda sugar substitute
    • red pepper, chopped
    • red pepper, chopped
    • jalapeno pepper, seeded, chopped
    • garlic cloves, minced
    • onion, chopped
    • diced tomatoes
    • diced tomatoes
    • whole kernel corn, drained
    • whole kernel corn, drained
    • canned black beans, semi drained
    • canned black beans, semi drained
    • oregano
    • oregano
    • cilantro
    • cilantro
    • crushed red pepper flakes
    • crushed red pepper flakes
    • garlic powder
    • garlic powder
    • cumin
    • cumin
    • low sodium chicken broth
    • low sodium chicken broth

1 Heat olive oil in pot and saute onion, garlic and pepper. 2 Add broth, spices, tomatoes, corn & beans, cover and let cook for about 30 min on low or until thickend. 3 **We like to cook white rice and serve it in a tortillia with cheddar cheese.**Yum**.

View full recipe at SpringPad

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