Spicy Black Beans & Brown Rice

Spicy Black Beans & Brown Rice

The husband, dog man and I have made it home from the honeymoon. We had such an amazing week relaxing, sightseeing, wine touring and, you guessed it, eating! Oh my gosh did we eat. Isn't that one of the best - and worst - things about vacation? I love dressing up, trying new restaurants and being waited on, but eating out can get a bit tiresome. After a couple of days, I know I just want to take it down a notch and cook myself a light, healthy meal - and not have to wonder how much oil went into preparing my vegetables. It's safe to say the husband was on the same page tonight. We both enjoyed this light, yet filling, dinner; we even have leftovers for tomorrow.


Spicy Black Beans & Brown Rice 
Adapted from a Better Homes & Gardens recipe

1 tablespoon olive oil
1/2 cup onion, chopped
2 1/2 garlic cloves, minced
15 ounces black beans, rinsed and drained
14 1/2 ounces Mexican-style tomatoes, undrained
1/2 cup salsa
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (to taste)
2 cups cooked brown rice

Heat the olive oil over medium heat for about two minutes. Add the onion and garlic; cook until fragrant and tender. (Be sure not to burn the garlic! Cooking the onion and garlic will only take about four minutes or so.)


Carefully add in the beans and tomatoes. Stir in the salsa and spices, to taste. Cover and bring the mixture to a boil.

Uncover and simmer for about 15 minutes, stirring occasionally. To serve, spoon 1/2 cup of rice into each bowl. Top the rice with 3/4 cup of beans and tomatoes. I even topped mine with two tablespoons nonfat plain yogurt.

Servings Per Recipe: 4

Amount Per Serving: Calories 276, Total Fat 4.7 g, Total Carbohydrate 49.5 g, Dietary Fiber 9.3 g, Protein 10.5 g