Low Fat Classic Rice and Beans
Elevate a timeless comfort food with this healthy twist on **Low Fat Classic Rice and Beans**, a vibrant, nutrient-packed dish that's perfect for busy weeknights or meal prep. Featuring hearty **brown rice**, protein-rich **low-sodium black beans**, and a flavorful medley of sautéed **onion**, **bell pepper**, and **garlic**, this recipe is seasoned with fragrant spices like **cumin**, **oregano**, and **chili powder** for a satisfying depth of flavor. Ready in just 40 minutes, it's a quick, wholesome meal that's naturally **low in fat** while bursting with bright, fresh accents of **cilantro** and zesty **lime wedges**. Ideal for vegetarians and those seeking healthier options, this budget-friendly dish is as comforting as it is nutritious, making it a go-to favorite for families and food enthusiasts alike.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 15-oz can canned low-sodium black beans, drained and rinsed
- 1 medium onion, finely chopped
- 1 medium bell pepper, chopped (any color)
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, cut into wedges
- 1 as needed cooking spray
Instructions
Rinse the brown rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt.
Reduce heat to low, cover, and simmer for about 25 minutes, or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.
While the rice is cooking, heat a large non-stick skillet over medium heat and lightly coat it with cooking spray.
Add the chopped onion, chopped bell pepper, and minced garlic to the skillet. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the cooked black beans, ground cumin, dried oregano, chili powder, salt, and black pepper.
Cook for another 5 minutes, stirring frequently, until the beans are heated through and the spices are fragrant.
Combine the cooked rice with the bean mixture, stirring to integrate all ingredients evenly.
Divide the rice and beans among serving plates and garnish with fresh cilantro.
Serve with lime wedges on the side for squeezing over the top just before eating for an added zest.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1711 mg | 74% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 14.5 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
