Servings: 10

Weight Watcher Smart Points: 6

Preparation Time: 480 Minutes

Cooking Time: 120 Minutes

Ready In: 600 Minutes


  • 4 bay leaves - divided
  • ½ teaspoon cayenne
  • 1 tablespoon cumin
  • minced cilantro and lime wedges - to serve
  • 4 cups chicken broth - low sodium
  • 2 tablespoons olive oil
  • 1 medium onion - diced
  • 1 tablespoon dried oregano
  • 1 teaspoon pepper
  • 1 red pepper - seeded and diced
  • 1 tablespoon salt
  • 1 pound black beans - dried (or 4 (four) 15-ounce cans rinsed and drained)
  • 2 cups long grain white rice - rinsed
  • 3 whole garlic cloves


  1. Soak beans overnight to soften and remove any small hard stones
  2. The next day, strain and rinse soaked beans with fresh water.To cook beans, place in a large pot and add enough water to cover the beans by two inches
  3. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans alone with 2 of the bay leaves.Bring pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.Next, in a large Dutch oven, heat olive oil over medium high heat and sauté onions, peppers and garlic
  4. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.Pour in chicken broth and add reserved, cooked black beans along with bay leaves
  5. Stir once then bring to a boil
  6. Stir a second time then reduce heat to low and place tightly fitting lid on the pot
  7. Cook until liquid has been absorbed, about 15 minutes.Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.

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