Rice and Black Bean Pilaf (Ellie Krieger) Recipe

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Rice and Black Bean Pilaf (Ellie Krieger)
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Ingredients:

Directions:

  1. Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
  2. Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
  3. Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
  4. Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
  5. Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 243.74 Kcal (1020 kJ)
Calories from fat 56.79 Kcal
% Daily Value*
Total Fat 6.31g 10%
Sodium 77.09mg 3%
Potassium 491.9mg 10%
Total Carbs 40.9g 14%
Sugars 2.53g 10%
Dietary Fiber 4.76g 19%
Protein 7.83g 16%
Vitamin C 4.1mg 7%
Vitamin A 0.2mg 6%
Iron 1.8mg 10%
Calcium 52.4mg 5%
Amount Per 100 g
Calories 101.52 Kcal (425 kJ)
Calories from fat 23.65 Kcal
% Daily Value*
Total Fat 2.63g 10%
Sodium 32.11mg 3%
Potassium 204.89mg 10%
Total Carbs 17.03g 14%
Sugars 1.05g 10%
Dietary Fiber 1.98g 19%
Protein 3.26g 16%
Vitamin C 1.7mg 7%
Vitamin A 0.1mg 6%
Iron 0.8mg 10%
Calcium 21.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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