Additional Onions and Garlic Recipe

Spicy Black Bean and Brown Rice

YIELD: 25 servings

  • Water—3 qts. + 1 1/2 cups
  • Salt—1 Tbsp.
  • Rice, brown, long-grain—1 1/2 qts.
  • Onion, red—1 large, as purchased
  • Peppers, green, fresh—3 large, as purchased
  • Peppers, red, fresh—3 large, as purchased
  • Garlic cloves, fresh—2 bulbs, as purchased
  • Cayenne pepper—1/2 tsp.
  • Chili powder—4 Tbsps.
  • Olive oil—3/4 cup
  • Corn, defrosted—3 lbs. + 2 ozs.
  • Black beans, canned, rinsed—3 lbs. + 2 ozs.


  1. Bring the water and salt to a boil.
  2. Add the rice and stir to thoroughly combine with the water. Cover and cook on low for 40-50 minutes.
  3. Remove from heat, covered, until all of the water has been absorbed.
  4. Wash, peel, dice and reserve the onion. Wash, trim, dice and reserve the green peppers. Wash, peel, trim, slice and reserve the garlic cloves.
  5. Heat a small tilting skillet, and add the olive oil, onion, green peppers, red peppers, garlic, cayenne pepper and chili powder. Sauté until the onions and peppers are slightly softened; cover for 1 minute.
  6. Add the corn and black beans to the onions/peppers mixture and cook while stirring until heated through, about 3-4 minutes, covering when necessary.
  7. Add the rice and incorporate by folding into the onions/peppers mixture until thoroughly combined.
  8. Serve or hold for service.

*Note: Each serving provides 2 ozs. equivalent meat/meat alternate, 1 3/4 ozs. equivalent grain and 1/4 cup starchy vegetable.

Recipe modified by: Michael McEvoy, CEC, school nutrition program manager, Peachtree Ridge High School, Suwanee, Ga. 
Original recipe: Kellogg’s Food Away From Home (See page 76 of the April 2013 print edition of School Nutrition.)

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