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March 23, 2018

Black Beans & Rice

Written by: Grace Burton, MS, RDN, LDN

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 4 servings

Snow in March calls for one of my favorite, super easy, warm, hearty meals – perfect for cold weather! Packed with fiber and protein from the beans and brown rice, this dish is sure to keep you satisfied. This meal can be made even faster if you steam frozen brown rice. Enjoy!


1 15 ounce can reduced sodium black beans, drain and rinse

1 tablespoon olive oil

3/4 cup finely chopped onion

1/2 cup finely chopped green pepper

1 cup diced tomatoes

2 cups cooked brown rice

1/2 teaspoon garlic powder

1 cup 2% shredded cheddar cheese


  1. in large skillet, heat olive oil; cook onion and green pepper until tender (About 5 minutes).
  2. Stir in tomatoes, beans, garlic powder.
  3. Stir in rice and heat thoroughly.
  4. Serve in a bowl and top with shredded cheese.

Nutrition Information:

Serving Size: 1/4 of recipe

Calories: 307, Fat: 11g, Protein: 15g, Carbohydrates: 38g, Fiber: 6g, Sodium: 401mg

Adapted from:

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