*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Loved it! I used fresh peppers & onions vs. frozen and added chopped fresh cilantro as well. I also used "Red Enchilada Sauce" (from this site). Tasty wrapped with a warm tortilla, or plain with cheese on top. A keeper, thanks Jaime!!
delicious and so easy to make. I don't like peppers or onions so instead I added some canned corn. It was very flavorful- I think the kind of enchilada sauce used might make the difference. I used old el paso "hot" enchilada sauce. I still cant believe how easy it was.
Hmmmm...I really wanted to rate this higher but the recipe made as written in my opinion just did not have enough flavor. I used fresh veggies and sauteed them in olive oil. I had to add quite a bit of salt to acheive the flavor I like and I served this in a warmed tortilla with shredded cheese like the previous reviewer suggested. I used store bought enchilada sauce which I really like but I'm wondering if I should have gone with homemade. I doubt it would have made that much of a difference. As far as being quick and inexpensive it's deserving of all 5 stars but the taste lacked something to be desired. I served this with picante sauce on the side. Maybe adding some more spices to the vegetables while their cooking would help. Glad I gave it a shot.
Suggestions: Saute rice in oil add 1 package sazon and 2 tablespoon tomato (or the "red") sofrito 1 tablespoon fresh chopped cilantro 1 tsp chopped garlic stir around for a minute then add liquid (preferably chicken broth). Keep an eye on it and when it starts to thicken up add the "drained" and "rinsed" (very important) black beans.
5 stars with the following changes: One pot meal. In a large skillet, heat 1 Tbsp olive oil w/ 1 Tbsp butter. Add 1 cup uncooked rice, 1/2 cup green peeper, 1/2 cup red onion, 1/2 of a jalapeno & 1 clove minced garlic. Saute for 2 min. Add 2 cups water, 1 tsp cumin and 1 tsp salt. Bring water to a boil, stir rice, reduce heat, cover and simmer for 10 minutes. Add 15 ounce can of black beans (drained and rinsed) and a 10 ounce can of green chili enchilada sauce. Let simmer 10 min. Serve with sour cream and mexican cheese blend.
I took the suggestion of serving this with tortillas and it was extra delicious. I also took the liberty of adding garlic to the fresh peppers/onion saute. To finish I used homemade enchilada sauce (courtesy of my mother-in-law) added some leftover shredded grilled chicken and topped it off with sour cream and shredded cheese. Overall a great meal and I look forward to the leftovers for tomorrow's lunch!
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