Black Beans and Yellow Rice

This recipe is nice to have on hand when you don’t have alot of time to throw something together. The thing that takes the longest is the yellow rice-it takes about 20 minutes to cook. But while it’s cooking, you can be doing something else. I served this with a cheese quesadilla and sour cream (and the usual green salad). I also doubled everything in this recipe.

rating: 8

Black Beans and Yellow Rice
(“Down to Earth-More than 130 Vegetarian Recipes” by Weight Watchers)


1 (5 ounce) package saffron rice mix
1 (15 ounce) can black beans, undrained
1 1/2 tbsp fresh lime juice
1 tsp chili powder
1/2 tsp ground cumin
2 tbsp chopped fresh cilantro, divided (I omitted)
3 tbsp 30%-less-fat sour cream (such as Breakstone)
1 tbsp sliced green onion (I omitted)


1. Cook rice according to package directions, omitting fat. Remove from heat; set aside, and keep warm.
2. Drain beans, reserving 2 tbsp liquid. Combine beans, reserved liquid, lime juice, chili powder, and cumin in saucepan. Cook over medium heat until thoroughly heated. Remove from heat; stir in 1 tbsp cilantro. Spoon about 3/4 cup rice onto each of 3 plates, and top each with about 1/3 cup bean mixture. Sprinkle with remaining 1 tbsp cilantro. Dollop each serving with 1 tbsp sour cream, and sprinkle each with 1 tsp green onions. Makes 3 servings.


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1 Response to Black Beans and Yellow Rice

  1. Pingback: Black Beans and Yellow Rice | weight watchers

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