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Texi-Fied Black Beans and Brown Rice

Rated as 4.55 out of 5 Stars
0

"Made this up in my kitchen and even my meat loving husband enjoyed this and went back for more!"
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Ingredients

30 m servings 418
Original recipe yields 2 servings

Directions

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  1. Heat olive oil in a 2-quart saucepan over medium heat; cook and stir onion, red bell pepper, 1/2 of the tomato, and garlic until onion is translucent, 5 to 10 minutes. Mix black beans, water, salt, chili powder, paprika, and black pepper into onion mixture; simmer until heated through, about 10 minutes.
  2. Remove saucepan from heat and stir cilantro and remaining tomatoes into bean mixture; serve over brown rice.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 418 calories; 8.8 70.1 17.1 0 1998 Full nutrition

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Reviews

Read all reviews 8
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Perfect! I was craving Mexican food and this hit the spot. Easy and delicious!

Most helpful critical review

It needs more flavor. I added a can of Rotel instead of water. Came out much better.

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Perfect! I was craving Mexican food and this hit the spot. Easy and delicious!

It needs more flavor. I added a can of Rotel instead of water. Came out much better.

I doubled the recipe and substituted fresh cooked black beans for canned. Otherwise I followed the recipe. This made for a quick meal. I will definitely make this again.

I made this pretty much as written, using green bell pepper instead of red and omitting the cilantro. I removed about 1/3 of the bean mixture and put it in the blender and then put the blended m...

My daughter has been begging for burrito bowls so I tried this recipe out for her. Iried the beans alone and thought the flavoring/spices could be tweaked but my family all liked it. It was pret...

I made this as the recipe suggested but left out the cilantro as my husband doesn't care for that and poured it over a quinoa and brown rice mixture. Will try it again but add chicken andouille...

Very tasty except that it was too salty for me. I would cut the salt in half at least next time I make it.

This was delicious and the kind of basic recipe that allows for additions and substitutions to accommodate personal tastes or what is on hand. My husband likes a big dinner so I doubled the r...