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Nutrition Facts

Serving Size 1 (140g)

Recipe makes 6 servings

The following items or measurements are not included below:

saffron rice mix

Calories 140
Calories from Fat 35 (25%)
Amount Per Serving %DV
Total Fat 4.0g 6%
Saturated Fat 2.4g 11%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 9mg 3%
Sodium 233mg 9%
Potassium 323mg 9%
Total Carbohydrate 19.1g 6%
Dietary Fiber 6.2g 24%
Sugars 0.0g
Protein 8.1g 16%

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Tex-Mex Black Beans & Saffron Rice

Recipe #53547 | 40 min | 10 min prep | add private note
HeatherFeather

By: HeatherFeather
Feb 5, 2003

After tasting this at a neighbor's Super Bowl party one year, I quickly scribbled down the recipe. This is a fairly simple dish to throw together and is a great accompaniment to Tex-Mex style dishes, although this isn't pretending to be any sort of authentic dish from any one particular region. I have made it many times over the years and this is a great dish for a potluck. Mahatma saffron rice comes in shiny yellow foil tubes in the rice section of your grocery store. I usually follow the microwave instructions for preparing the rice. I serve this as a side dish, but I think a Vegetarian who eats dairy would be able to enjoy this as a meal as well.

SERVES 6 -8 (change servings and units)

Ingredients

Directions

  1. 1
    Prepare the saffron rice according to the package directions,using the amount of oil/butter and water as indicated on the package (I usually use olive oil).
  2. 2
    While the rice is cooking, rinse& drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan.
  3. 3
    Pour the entire contents of the diced tomatoes w/chili peppers,liquid and all,into the same pan with the beans and stir to combine.
  4. 4
    Cover the saucepan with lid,turn on the heat to low, and let bean mixture heat while the rice cooks, stirring occasionally- it should be ready when the rice is done.
  5. 5
    When the rice is fully cooked, pour it into a deep, medium sized casserole dish.
  6. 6
    Pour bean mixture into the center of the rice, leaving a border of the yellow rice peeking out arounds the sides.
  7. 7
    Place the sour cream in the center of the bean mixture in a dollop as a garnish (you can use more if you like).
  8. 8
    Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans.
  9. 9
    Sprinkle with cilantro leaves (optional) if you like and serve immediately.
  10. 10
    NOTE: If you don't have access to canned diced tomatoes with chilis, then you can substitute an equal amount of chunky salsa, if you like.
  11. 11
    You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving, but it isn't necessary.

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Featured Reviews for This Recipe

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From: mary winecoff

On May 5, 2008

What a great combination of flavor and colors. I served this with a Caribbean Curry Chicken Thighs cooked on the grill and it was wonderful. Thanks for a beautiful, tasty recipe.

0 people found this review helpful

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    From: LonghornMama

    On Aug 9, 2005

    Excellent! Served with jalapeno chicken enchiladas. Made a super tasty and colorful side dish. I agree this would make a wonderful fast vegetarian main dish, too. Thanks, HeatherFeather, for another great recipe!

    0 people found this review helpful

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    From: Sharon123

    On Feb 15, 2003

    This dish was very tasty! I used diced tomato with cilantro and lime juice. I had this with a big salad. I think next time I will try it with salsa. Thanks!

    2 people found this review helpful

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    From: Junebug

    On Jun 10, 2003

    This was easy to prepare and is a very flavorful dish. I used picante sauce instead of the rotel tomatoes. Actually, I cooked the rice (I only used about 1 1/2 bags of the rice called for.) and the bean mixture ahead of time. Layered it in the bowl as instructed. When I was getting ready to serve dinner I zapped it in the microwave, took it out and topped it with the sour cream and cheese. I put it back in just long enough to warm the cheese, not really melt it. I did eat it as an entree. I think next time I will use one bag of rice to one can of beans and go ahead and mix the rice, beans, and picante together. Heat, then top with the sour cream and cheese to cover the top of the casserole. I served this with a fruit salad and cornbread. Thanks HeatherFeather for a wonderful recipe that's going in my permanent collection!

    1 person found this review helpful

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  • Read all 5 reviews

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