Betty’s Spicy Southwestern Black Beans and Rice Recipe

| March 5, 2013 | 25 Comments

In this video, Betty demonstrates how to make Spicy Southwestern Black Beans and Rice. This recipe contains white rice cooked in beef broth and mixed with black beans and sautéed green peppers, onions, garlic, chili powder, and cumin. It gives a flavorful Tex-Mex twist to black beans and rice. Ingredients: (2) 10 ¾-oz. soup cans of beef broth (1) 10 ¾-oz soup can long grain white rice 1/2 stick butter 1 tablespoon extra virgin olive oil ½ cup chopped onion ½ cup chopped green bell pepper 2 cloves garlic, chopped 14-oz. can black beans, undrained Place (2) 10 ¾-oz. soup cans of beef broth in a medium-sized saucepan that has a lid that fits. Add (1) 10 ¾ -oz. soup can long grain white rice and 1/2 stick butter. Bring to a boil over medium heat. Cover, reduce heat to low, and cook 14 minutes, or until broth is absorbed by rice. Meanwhile, place 1 tablespoon olive oil in a deep skillet and add ½ cup chopped onion, ½ cup chopped green pepper, and 2 cloves chopped garlic. Stir together, and place over low heat. Saute until vegetables are soft, stirring occasionally. Add 1 teaspoon chili powder and ½ teaspoon cumin, and stir well. Continue to cook for 3 to 5 minutes to get the flavors combined. Remove from heat. When rice is done, add rice to sautéed mixture, and then add a 14-oz. can of undrained black beans to the skillet. Stir to combine. Return the skillet to the low heat, just to heat the beans all the way through. Pour Spicy Southwestern Black Beans and Rice into an

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  1. PhatNationTube says:

    LOL @ 4:33 I thought you put an entire stick of butter in the pot with the rice but it was only a reflection.

  2. ruiz1707 says:

    Looks amazing!!!! wonderful idea! Will try definitly

  3. autumnjrain says:

    Betty; I can always count on you to have what I need. I have black beans & rice in the pantry, & most of the other stuff. This is for lunch. I moved to Europe, can’t get many of the prepackaged items used, can’t even get chilli powder. Can you believe that? Having a friend send some. I adapt your recipes, & learn from your demonstrations & techniques. Husband loves my/your cooking. 😉 Thanks

  4. thenorm05 says:

    With the brown rice that’s actually a very healthy meal, if you’re not the kind who is in need of a low calorie/low carb diet.

  5. bettyskitchen says:

    You will need to look under Side Dishes. It is listed as: Black Beans and Rice, Spicy Southwestern.”
    –Betty :)

  6. jaycee1938 says:

    I am not able to find this recipe in your “Collection” cookbook.. I’ve looked under B for black beans (found the red beans and rice recipe under R), and Southwestern.. can you help me?

  7. Loucheena says:

    Made with vegetarian broth, this would be the PERFECT vegetarian taco filling recipe!! Thanks Betty!

  8. 86denta says:

    I made this today :) and I add salsa and use brown rice. Instead of white and didn’t add butter too cuz I’m health conscious. And u also use one chicken cube instead of broth but it taste so good…! It was yummy..!!!

  9. bettyskitchen says:

    Canned broth like that is full of sodium (salt). If you include it in a recipe, you won’t need salt.
    –Betty :)

  10. 86denta says:

    I’ll try that tomorrow with brown rice as I love beans and I’m from Louisiana 😀 but I’ll definetly add some jalapeño peppers in it 😀
    But you didn’t add salt in it..? Why does the broth already contains salt in it..?

  11. Jesse Tate says:

    Well, the plain white rice is kind of empty calories. Try it with some brown rice and it will be even more nutritions/healthy!

  12. GunfightersINC says:

    thanks Betty I’ll be making it tonight!

  13. 1fanger says:

    Hi Betty, I never saw black beans that didn`t turn purple when we cooked it. I have seen black bean soup in restaurants where the beans were dead black.

  14. bettyskitchen says:

    This is not soupy at all, and, if you cook it according to instructions, it will be soft, but not mushy.
    –Betty :)

  15. LuvLuvJesusAlways says:

    Is this a heavier version of this dish. I like the heavier, “meatier” versions. In other words, not soupy or having lots of crunchy vegitables. I love crunchy vegetables. I am just not looking for that in this dish.


  16. bettyskitchen says:

    Black beans are a distinct type of bean. If you can’t find them, you may substitute kidney beans, red beans, or white beans in this recipe.
    –Betty :)

  17. thephleblady says:

    Hi Betty! I’m a vegetarian so I would use vegetable broth instead of the meat broth but I have yo ask you, we dont have black beans over here in the UK (Or at least any that I have found) can you tell me what kind of beans are Black beans? Is there another name for them? Thanks xx

  18. bettyskitchen says:

    That is 1/2 stick butter that I cooked with the rice. It is optional, but makes the rice taste a little richer. Thanks for alerting me to the discrepancy!
    –Betty :)

  19. rockydog0 says:

    Betty, I want to try this and I have watched you do it several times. Here is my question. While you are cooking the ingredients I noticed what looks like a stick of butter in the rice. Is that what it is and should I add it to the rice? Thanks

  20. bettyskitchen says:

    Thanks! I hope you enjoy it!
    –Betty :)

  21. 1Jeffyjoe1 says:

    looks good! Can’t wait to try it.

  22. bettyskitchen says:

    You’re welcome! I hope you enjoy the Southwestern Black Beans and Rice. Thanks for your nice comment!
    –Betty :)

  23. xenoc says:

    im gona eat this with some green vegetables : ) thanks for showing us how to make this delicious meal : )

  24. bettyskitchen says:

    You are very welcome! Thanks for the nice comment!
    –Betty :)

  25. tony685 says:

    thanks so much for sharing your recipe!

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