This Southwestern Black Beans and Rice Recipe is a perfect example of how mexican food really can be healthy. This recipe is such a trick because it doesn’t taste very healthy, but it’s really a nutritious, low-calorie comfort food.
A nice combination of spices blend well with the peppers, onions, and garlic quickly made this recipe a family fave at the Gordon household.
As a main dish, this Southwestern Black Beans and Rice Recipe will provide a balanced meal that has plenty of protein to go along with those complex, slow-releasing carbs. For me, this is like comfort food on those days where I just don’t feel like eating 100% healthy. It has prevented many falls off the proverbial wagon for me. If you want to add even more protein, you could add some grilled chicken breast that you cube or shred and throw it into the pan at the same time you put in the black beans.
Prep Time: 10 minutes
Cook Time: 45 minutes
1 cup brown rice, uncooked
1 cup low sodium vegetable broth
2 garlic cloves
1 yellow onion
1 red bell pepper
2 teaspoons extra virgin olive oil
3 cups black beans (2-3 cans, low sodium)
1/2 teaspoon cumin, ground
1/2 teaspoon oregano, dried
1/2 teaspoon black pepper
1/4 cup greek yogurt
Cook rice according to package directions, substituting vegetable broth for 1 cup of the water.While rice is cooking, mince garlic, chop onion finely, and chop bell pepper finely. When rice is 10 minutes away from being done, heat olive oil in a large skillet over medium-high heat. Add garlic, onion and bell pepper and sauté until tender. Add beans, cumin, oregano, and black pepper. Stir and continue to cook until beans are heated through. Divide cooked rice evenly among 4 plates top each with 1/4 of the bean mixture and 1 tablespoon of greek yogurt.