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Spanish Rice

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Spanish Rice

4.7 from 11 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Spanish Rice
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 1 1/2 cup of rice/bean mixture, 1/4 avocado, 1 tablespoon cheese, 1/4 tomato, 1/2 cup mango
Calories: 506kcal


  • 1 tablespoon olive oil
  • 1/2 medium onion
  • 1 cup brown rice, raw
  • 15 ounce black beans, canned
  • 2 1/3 cup chicken broth, low-sodium
  • 1 cup salsa
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • 1/4 cup cheddar cheese, shredded
  • 1 medium avocado
  • 1 medium tomato, red

Serve With

  • 2 cup mango cubes, frozen


  • Heat oil in a large, heavy skillet over medium heat. Chop onion and add to hot oil. Stir and cook 5 minutes or until tender.
  • Mix rice into skillet, stirring often. Rinse and drain beans and set aside.
  • When rice begins to get toasty, stir in chicken broth, salsa, black beans, salt and pepper. Reduce heat, cover, and simmer 20 minutes or until liquid has been absorbed and rice is tender.
  • Top with sliced avocado, diced tomato, and shredded cheese; serve mango on the side.
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Calories: 506kcal | Carbohydrates: 79g | Protein: 16g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 1107mg | Fiber: 16g | Sugar: 17g

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