Low Fat Mexican Rice and Beans

Transform your weeknight dinners with this flavorful and wholesome recipe for Low Fat Mexican Rice and Beans! Packed with the nutty goodness of tender brown rice, protein-rich black beans, and vibrant vegetables like onion and red bell pepper, this dish is seasoned to perfection with ground cumin and chili powder for an authentic Mexican-inspired taste. Cooked in low-sodium vegetable broth and finished with zesty lime juice and fresh cilantro, it's a heart-healthy, high-fiber option that's perfect as a main course or an irresistible side. Ready in just 40 minutes, this quick and easy recipe is a go-to for those seeking a satisfying, low-fat meal that doesn’t skimp on flavor. Perfect for meal prep or a family dinner, it’s a dish that’s as nutritious as it is delicious!

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Low sodium vegetable broth
• 1 tablespoon Olive oil
• 1 medium, diced Onion
• 2 cloves, minced Garlic
• 1 medium, diced Red bell pepper
• 15 ounces, rinsed and drained Canned black beans
• 2 tablespoons Tomato paste
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Fresh lime juice
• 0.25 cup, chopped Fresh cilantro

Directions

Step 1

Rinse the brown rice under cold water to remove excess starch.

Step 2

In a medium saucepan, combine the brown rice and low sodium vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cover. Cook for 25 minutes or until the rice is tender and the liquid is absorbed.

Step 3

While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes or until translucent.

Step 4

Add minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes, stirring frequently.

Step 5

Stir in the rinsed and drained black beans, tomato paste, ground cumin, chili powder, salt, and black pepper. Cook for 5 minutes, allowing the flavors to blend.

Step 6

Once the rice is cooked, add it to the skillet with the bean mixture. Stir well to combine all the ingredients.

Step 7

Remove the skillet from heat and stir in the fresh lime juice and chopped cilantro.

Step 8

Serve warm as a main dish or side, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1455.1g)

Amount per serving	% Daily Value*
Calories	1111.3

Total Fat 19.1g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 3030.5mg	0%
Total Carbohydrate 190.2g	0%
Dietary Fiber 54.2g	0%
Total Sugars 19.9g
Protein 50.6g	0%

Vitamin D 0IU	0%
Calcium 350.0mg	0%
Iron 17.6mg	0%
Potassium 3354.8mg	0%

*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.

Source of Calories

Fat: 15.1%

Protein: 17.8%

Carbs: 67.0%