Bbq Black Beans And Rice Recette

This vibrant BBQ Black Bean and Rice recipe is a vegetarian delight! A crowd-pleaser even for meat-lovers, this easy-to-follow recipe is perfect for weeknight dinners. Inspired by a classic from 1,001 Vegetarian Recipes, it's bursting with smoky BBQ flavor and satisfying texture. Get ready to enjoy a hearty and flavorful meal in under an hour!

Préparation 15 min
Cuisson 50 min
Calories 245.4 kcal
Protéines 15g
Bbq Black Beans And Rice 226

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Bbq Black Beans And Rice

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Comment préparer Bbq Black Beans And Rice

  1. Heat olive oil in a medium saucepan over medium heat.
  2. Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
  3. Pour in the water and bring to a boil.
  4. Stir in the rice, then return to a boil.
  5. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the water is absorbed.
  6. Stir in the frozen corn, black beans, and BBQ sauce. Heat through for another 2-3 minutes, stirring occasionally.
  7. Season with salt and pepper to taste.
  8. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

9g

Fat

3g

Carbs

14g

Questions fréquentes

Combien de temps faut-il pour préparer Bbq Black Beans And Rice ?

Bbq Black Beans And Rice prend environ 65 minutes du début à la fin — environ 15 minutes de préparation et 50 minutes de cuisson.

Combien de calories contient Bbq Black Beans And Rice ?

Bbq Black Beans And Rice contient environ 245.4 calories par portion, avec environ 15 g de protéines, 14 g de glucides et 7 g de lipides.

De quels ingrédients ai-je besoin pour Bbq Black Beans And Rice ?

Les principaux ingrédients de Bbq Black Beans And Rice sont Vegetable Oil, White Onion, Green Bell Pepper, Water, White Rice, Frozen Corn Kernels. Consultez la liste complète avec les quantités ci-dessus.

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