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Prep Time
10 mins
Total Time
1 h 10 m


1 cup
dried black beans, soaked in cold water overnight, drained
250 mL
1 tbsp
olive oil
15 mL
1 tsp
5 mL
green peppers, diced
onion, diced
1 cup
long grain white rice
250 mL
2 tsp
ground cumin
10 mL
2 tsp
dried oregano
10 mL
1/4 cup
chopped fresh cilantro (optional)
60 mL


Step 1

In large saucepan, combine beans, oil, salt and 6 cups (1.5 L) water. Bring to a boil and then reduce heat to simmer. Cover and simmer about 1 hr. 10 min., stirring occasionally, until water is mostly absorbed and beans are moist and tender.

Step 2

Stir peppers, onion, rice, cumin and oregano into saucepan mixture. Add 2 cups (500 mL) water; bring to a boil. Reduce heat to low. Simmer, covered, 15 to 20 min., until rice is tender and liquid has been absorbed.

Step 3

Fluff beans and rice mixture. Garnish with cilantro, if using, to serve.


To substitute brown rice instead of white rice, in step 2, add 2 1/2 cups (625 mL) water to the saucepan (instead of 2 cups/500 mL). After brown rice is added, cook about 40 min., until the rice is tender.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
4 g
Saturated Fat:
1 g
74 g
13 g
3 g
15 g
590 mg
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