Hearty serving of Black Bean & Green Chili Rice topped with sour cream and cut tomatoes.

Black Bean and Green Chili Rice

  • Servings
    4
  • Serving Size
    1¼ cups rice mixture
  • Prep Time
    8 min
  • Cook Time
    27 min
  • Total Time
    35 min

Ingredients

  • 1/2 (32-oz.) carton unsalted vegetable or chicken stock
  • 2 (4-oz.) cans chopped mild green chilies
  • 1 cup uncooked long grain white rice
  • 1 (1-oz.) pkg. taco seasoning mix
  • 1 (15-oz.) can no salt added or regular black beans, rinsed and drained
  • Salt and pepper to taste
  • 1 (8-oz.) container light or regular sour cream
  • 1 tomato, chopped (or 1/2 (10-oz) container grape tomatoes, quartered 
  • Extra virgin olive oil to taste, optional

Directions

  • Place broth and green chilies in a large saucepan and bring to a boil over high heat. Stir in the rice, return to a boil, reduce to low heat, cover and cook 15 to 18 minutes or until rice is tender. Remove from heat. 
  • Stir in taco seasoning until well blended. Gently stir in the beans. Cover and cook 2 minutes over low heat to heat through. Salt and pepper to taste.
  • Spoon equal amounts of the sour cream and tomatoes on top of each serving. Lightly drizzle oil over all, if desired.
  • Makes 5 cups rice mixture total

Recipe Notes

To bring the broth to boil faster, cover the saucepan with a lid. It can bring it to a boil 1-2 minutes faster than without a lid.

Variation: Substitute the sour cream with 1/2 (8-oz.) pkg. shredded Mexican blend cheese, if desired.
 

Nutrition Facts

  • Serving 470g
  • Calories 360
  • Total Fat 7g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 920mg
  • Carbohydrates 64g
  • Dietary Fiber 7g
  • Sugar 3g
  • Protein 11g