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4.1 of 5 (13 ratings)
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  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 cup instant brown rice, uncooked
  • 1 teaspoon chili powder
  • 1 cup reduced-sodium vegetable broth
  • 1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained

Nutrition Information*

Serving Size 4 servings (1-1/4 cups each)
Calories 207

View complete nutrition information


  1. Heat oil in large nonstick skillet over medium-high heat. Add rice and chili powder; cook 2 minutes or just until rice begins to turn golden brown, stirring constantly.
  2. Stir in remaining ingredients until combined. Cover skillet, reduce heat to medium-low and cook 15 minutes or just until rice is tender. Let stand 5 minutes. Fluff rice with fork before serving.
Nutrition Information close
Amount per Serving
Calories 207  
  % Daily Value*
Total fat 5 g 7%
Saturated fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 742 mg 31%
Carbohydrate 36 g 12%
Dietary fiber 7 g 29%
Sugars 5 g  
Protein 6 g  
Vitamin A   13%
Vitamin C   11%
Calcium   7%
Iron   14%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
11 reviews you can use for Cajun Black Beans and Brown Rice
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User Rating: 4 stars

I had to tweaked this one just a bit. First I browned the rice with cyan powder not chilli and got just a little char so just past golden brown in a dutch oven the reserved. Next, without wiping out the pot from the rice i added another tablespoon of oil and 2 stalks of chopped celery. Just as it softened I added the chopped onion and green pepper and softened them then added 4 minced cloves of garlic and 1-14 once can of mushrooms drained and sauteed until golden brown. Next I added 2-8 inch smoked sausage sliced at a diagonal to the pot with a tablespoon of oil and browned the sausage with pepper, a pinch of cumin and cyan. Once done I reserved the veg and sausage and added the rice back to the pot along with the 2 cans of minced tomatoes and vegetable stock making sure to deglaze and loosen all the brown bits. I then added the reserved items and cooked until rice was done and served with slices of grilled ciabatta bread with butter garlic rub.

Posted by: James Bailey | on 10/10/2014
User Rating: 4 stars

My newly appointed vegetarian teen loved this & even suggested adding Pinto beans along w/black beans. I added garlic & cooked regular brown rice for 30 mins. Then added it to the pot. will make it again

Posted by: fun fer sur | on 11/14/2012
User Rating: 4 stars

Very good. Added a little spice by using Chipotle chilli powder, andouille sausage and a can of corn to recipe

Posted by: Anonymous | on 11/13/2012
User Rating: 4 stars

Simple delicious. The fresh ingredients make this bean and rice salad perfect for summer. Perfect recipe for a small gathering or double for a family reunion. We used fresh tomatoes and peppers and onions from the garden. Easy to prepare the night before and store in fridge. Serve cold or room temperature. My co-workers loved it also.

Posted by: lesa | on 07/22/2012
User Rating: 5 stars

Great vegan meal option. Just enough spice and great taste. Used regular brown basmati rice, so cooking time was about 50-55 minutes. Suggest leaving beans out until about half way thru cooking cycle so they stay firm.

Posted by: Jeff and Julie | on 03/27/2012
User Rating: 5 stars

Good meal for just the two of us. Quick easy and spicy. Big hit at our house.

Posted by: Peter | on 01/26/2012
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