Wednesday, November 17, 2010

Mexican Black Beans and Rice

Source: Moi!
Servings: A lot, probably 8?


  • 3/4 c. uncooked brown rice (cooks up to about 2.5 cups)
  • Crockpot salsa chicken (or ground beef/chicken/turkey, cooked in taco seasoning)
  • 1 jar of salsa (if you don't use the crockpot salsa chicken)
  • 1 tbsp olive oil
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 onion, diced
  • 1 tbsp garlic
  • 1 can of diced tomatoes
  • 1 can of corn
  • 1 can of black beans, drained and rinsed

Possible toppings:

  • Low-fat shredded cheese
  • Fat-free sour cream
  • Guacamole
  • Shredded lettuce (to make a salad)
  • Chopped green onion
  • Black olives
  • Tortilla (to make a burrito)


  1. Make the crockpot taco chicken or ground meat. Make the brown rice.
  2. In a skillet, cook the onion, red pepper, green pepper and garlic in the olive oil until the veggies are soft.
  3. Add the corn, black beans, chicken (or meat and salsa) and diced tomatoes. Cook until heated through.
  4. Add the rice and mix everything up. Cook, stirring regularly until heated through.
  5. Serve with toppings, over rice or in a tortilla as a burrito.


This recipe is very flexible. We jokingly call it "mexican dump" because you can dump in a variety of ingredients and use them up. Sometimes, I use the crockpot salsa chicken, other times I use ground beef cooked with a packet of taco seasoning and sometimes I leave out the meat altogether. You can also use whatever veggies you have on hand.

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