Black Bean Spanish Rice
Angie McGowan
A Cuban classic that goes well with fried plantains.
Ingredients
- 2 cups white rice, rinsed and drained
- 1 15 oz can black beans
- 1 15 oz can chopped tomatoes and green chilies
- 1/2 onion, chopped
- 2 cloves garlic, minced and grated
- 2 cups chicken stock
- 1/4 cup water
- 1/4 tsp dried oregano
- 1/4 tsp dried cilantro
- 1/4 tsp cumin
- 1/4 tsp coriander
Directions
- Rinse and drain rice. Add rice and all other ingredients to a saucepan and bring to a boil.
- When it reaches a boil, turn to a simmer and cover. Simmer rice for about 15 minutes and then remove from heat.
- Let the rice rest for 10 to 15 minutes or longer before serving.
Nutrition Facts
Calories 153
Calories from Fat 11 (7%)
(2%)Total Fat 1g
(2%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
(1%)Cholesterol 2mg
(28%)Sodium 666mg
(11%)Potassium 400mg
Total Carbohydrate 31g
(15%)Dietary Fiber 4g
Sugars 2g
Sugar Alcohols 0g
(14%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.