Santa Fe Rice and Beans

lori A


Clone for Weight Watchers or Lean Cuisine frozen dinner.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 4 c
    cooked brown or white rice
  • 2 can(s)
    petite diced tomatoes, unseasoned
  • 1 can(s)
    black beans, canned
  • 1
    jalapeno peppers, diced and seeded (keep the seeds if you like it hot!)
  • 1/2
    large white onion, diced
  • 1 clove
    garlic, diced
  • 1
    bell pepper, diced
  • 1 tsp
  • ·
    salt and pepper
  • ·
    fresh lime juice, optional
  • 1/2 c
    mexican blend shredded cheese
  • 1/2 c
    fat free or light sour cream
  • 1 Tbsp
    olive oil
  • ·
    cilantro, fresh

How to Make Santa Fe Rice and Beans


  1. Four cups cooked rice, keep warm, set aside.
  2. Add oil to fry pan set to medium. Sauté garlic and onion until translucent. Rinse black beans and set aside. Add bell peppers and jalapeños to pan and cook just until tender.
  3. Add tomatoes to pan along with salt & pepper and cumin. Add black beans and warm through.
  4. While fry pan mixture is warming through, spray a small microwave safe bowl with cooking spray and melt cheese on 50% power, for approximately 30 seconds, add sour cream and stir. Add a bit of water as needed to make the mixture more sauce-like.
  5. Place rice on plate and top with bean & tomato mixture. Top with sour cream cheddar sauce. Garnish with cilantro and add a squirt of fresh lime juice if desired.

Printable Recipe Card

About Santa Fe Rice and Beans

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian, Gluten-Free, Low Fat
Other Tags: Quick & Easy, Healthy

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