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    You are in: Home / Low-cholesterol / Black Beans and Brown Rice Recipe
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    Black Beans and Brown Rice

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on September 12, 2009

      Yummy!! It was perfect. I added another clove of garlic and cooked the brown rice with some chicken stock. I added a tsp of olive oil to moisten the rice, but my DH thought it would be better dry with fish tacos. Will make many times!

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    • on April 11, 2006

      Dish had good flavor, but we found it a little dry. Also, doesn't specify when to add the cilantro, only the garnish.

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    • on September 22, 2005

      I thought this was just excellent. So easy to do too!! I really liked the tartness of the lime juice. I did add a small can of diced tomatoes to this. It added a bit more colour and taste to it I think. This will be done for a vegetarian dinner I'm planning for friends soon. Thanks cmacooks.

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    • on March 23, 2005

      I had some leftover brown rice and preferred this as a cold salad. Then with these leftovers I added a can of green chili chopped, 1 can of corn and made veggie soft tacos.

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    • on October 12, 2004

      This is a delicious compliment to fish! However, I reduced salt measurement to 1 Tbsp, and pepper to 1/4 tsp. I added a few drops of hot pepper sauce to give it a little more zing, which also complimented the lime and cilantro flavors.

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    Nutritional Facts for Black Beans and Brown Rice

    Serving Size: 1 (74 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 187.7
     
    Calories from Fat 10
    75%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 3.7 mg
    0%
    Total Carbohydrate 37.6 g
    12%
    Dietary Fiber 5.7 g
    22%
    Sugars 0.7 g
    2%
    Protein 7.1 g
    14%
    Detailed Nutrition Values About Nutrition Info
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