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Recipes

Black & Gold Rice & Beans
In this colorful rendition of the classic pairing of rice and beans, black beans are combined with white rice, red and green peppers, red tomatoes and golden sweet potatoes, corn and Cheddar.
  • 2 cups water
  • 2/3 cup rice
  • 1/3 cup minced scallions
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 medium red onion, minced
  • 1 large red bell pepper, finely diced
  • 1 large green bell pepper, finely diced
  • 1/3 cup minced cilantro
  • 1 teaspoon minced fresh jalapeño pepper
  • 1/2 teaspoon cumin
  • 1 large sweet potato (12 ounces), peeled and cut into 1/2-inch chunks
  • 1-1/2 cups chopped tomatoes
  • 1 can (19 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn kernels, thawed
  • 1/4 cup shredded sharp Cheddar cheese

1. In a medium covered saucepan, bring 1-1/2 cups of the water to a boil. Add rice, scallions, garlic, lemon zest, and salt. Return to a boil, reduce heat to a simmer, cover and cook until rice is tender, about 17 minutes.

2. Meanwhile, in large nonstick saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about five minutes. Stir in red and green bell peppers, cilantro, jalapeño pepper, and cumin; cover and cook, stirring frequently, until vegetables are tender, about five minutes.

3. Stir in sweet potato and remaining 1/2 cup water; cover and cook until potato is almost soft, about seven minutes. Stir in tomatoes and black beans, and cook, uncovered, until potato is tender and flavors have blended, about two minutes. Stir in corn and cook until heated through, about two minutes.

4. Serve bean mixture over rice, topped with Cheddar cheese.


Nutritional Information
Per serving: 395 calories, 7.5g total fat, 2.2g saturated fat, 3.4g monounsaturated fat, 0.9g polyunsaturated fat, 9g dietary fiber, 13g protein, 71g carbohydrate, 7mg cholesterol, 419mg sodium.
Good source of: beta-carotene, folate, potassium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
30