Black Beans with Bell Peppers & Rice

Total Time:Prep/Total Time: 30 min.

Recipe by Stephanie Lambert, Moseley, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 01, 2023

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. —Stephanie Lambert, Moseley, Virgina

TEST KITCHEN APPROVED

Black Beans with Bell Peppers & Rice

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Yield:6 servings
Prep:15 min
Cook:15 min
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Ingredients

  • 1 tablespoon olive oil
  • 1 each medium sweet yellow, orange and red pepper, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1-1/2 cups shredded Mexican cheese blend, divided
  • 3 tablespoons minced fresh cilantro
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Directions

  1. 1
    In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through.
  2. 2
    Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts

1 cup: 347 calories, 12g fat (6g saturated fat), 25mg cholesterol, 477mg sodium, 40g carbohydrate (4g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.
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