Brown Rice with Black Beans and Peppers recipe

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Ingredients

5 cups chicken broth
3 tablespoons butter, divided
½ teaspoon salt
2 cups uncooked brown rice
1 red bell pepper, chopped
1 small onion, chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 clove garlic, chopped
¼ teaspoon ground cumin
1 pinch ground black pepper to taste

Nutrition Info

280.7 calories
carbohydrate: 48 g
cholesterol: 15.2 mg
fat: 6.2 g
fiber: 5.9 g
protein: 8 g
saturatedFat: 3 g
servingSize: -
sodium: 1117.1 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring chicken broth to a boil in a large saucepan. Add 2 tablespoons butter and salt, stir in brown rice. Cover pot. Reduce heat to low. Simmer until rice is tender, about 45 minutes.

  2. Melt the remaining 1 tablespoon butter in a separate saucepan over medium-high heat. Saute red bell pepper until semi-soft, about 5 minutes. Add onion, saute until soft and translucent, about 5 minutes. Stir in black beans, garlic, cumin, and pepper, cook and stir until fragrant, about 2 minutes. Remove from heat.

  3. Pour vegetables into a large serving bowl, add the cooked rice and toss.

Recipe Yield

8 servings

Recipe Note

For those wanting to add more tasty, wholesome grains to their diets, here is a brown rice recipe that goes great with chicken, pork, or a side complement to a tossed green salad.

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