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Quick Black Beans and Rice

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Pillsbury Kitchens
Updated Jul 2, 2010
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Dinner ready in just 20 minutes! Enjoy this delicious one-dish bean and rice meal- perfect for Mexican cuisine.

Quick Black Beans and Rice

  • Prep Time 10 min
  • Total 20 min
  • Ingredients 6
  • Servings 5
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Ingredients

  • 3/4 cup water
  • 1 can (14.5 oz) Mexican-style stewed tomatoes, undrained
  • 1 can (15.5 oz) black beans, drained
  • 1 cup uncooked instant brown rice
  • 1 cup frozen whole kernel corn
  • 1 medium jalapeño chile, seeded, finely chopped (1 tablespoon)

Instructions

  • Step 
    1
    In 8-inch nonstick skillet, mix all ingredients. Heat to boiling.
  • Step 
    2
    Reduce heat; cover and simmer 12 to 14 minutes or until almost all liquid is absorbed.

Nutrition

240 Calories
1 1/2g Total Fat
9g Protein
46g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
240
Calories from Fat
10
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
530mg
22%
Potassium
580mg
17%
Total Carbohydrate
46g
15%
Dietary Fiber
10g
43%
Sugars
5g
Protein
9g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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