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Black Bean Rice Pilaf

This recipe is courtesy of the Bombay Emerald Chutney Company
  Black beans 1 Can (10 oz)
  Medium white rice grain 2 Cup (32 tbs)
  Olive oil 2 Tablespoon
  Onion 1 Medium, chopped fine
  Plum tomatoes 2 , chopped fine
  Garlic 1 Clove (5 gm)
  Cumin 1 Teaspoon
  Vegetable broth 4 Cup (64 tbs)
  Mint chutney 2 Tablespoon (Bombay Emerald Royal Brand)

1 can of black beans; 2 cups medium grain white rice; 2 tablespoon olive oil; 1 medium size onion, chopped fine; 2 plum tomatoes, chopped fine; 1 clove of garlic; 1 teaspoon cumin; 4 cups vegetable broth; 2 tablespoons Bombay Emerald Royal Mint Chutney.
In a large stove top pan, sauté chopped onions and garlic in the olive oil over medium heat until onion is slightly caramelized and tender. Add chopped tomato, black beans, rice, cumin, and Royal Mint chutney. Sauté for a minute. Add vegetable broth, salt & pepper to taste. Cover pot and lower the heat. Cook until liquid has evaporated (approximately 20-25 minutes).

Note: Serves six people as a main course. Serves 8-10 people as a side dish.

To learn more about Bombay Emerald Chutney Company or to purchase their products visit,

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2747 Calories from Fat 332

% Daily Value*

Total Fat 38 g58.3%

Saturated Fat 5.9 g29.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2077.4 mg86.6%

Total Carbohydrates 508 g169.5%

Dietary Fiber 54.4 g217.5%

Sugars 14.9 g

Protein 90 g180.1%

Vitamin A 32% Vitamin C 53.6%

Calcium 48.5% Iron 121.4%

*Based on a 2000 Calorie diet


Black Bean Rice Pilaf Recipe