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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 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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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 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%

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