Appetizer / Sides

Black Bean Tomato Rice Pilaf


Sour Cream Blend

  • 1/2 cup Kemps Low Fat Sour Cream
  • 1/2 tsp minced garlic
  • 1 Tbsp dried chives

Rice Mixture

  • 1 Tbsp olive oil
  • 1/2 cup minced onion
  • 1/2 cup long-grain white rice
  • 1 1/2 cup chicken broth, (low sodium, if desired)
  • 1/2 cup canned chopped tomato in puree
  • 1/2 cup canned black beans, drained and rinsed
  • 1 tsp chili powder
  • Salt and pepper, to taste


  • 1/4 cup Kemps Low Fat Sour Cream blend
  • Salt and pepper, to taste
  • 6 each taco chips, triangle shape (optional)
  • 1 Tbsp scallion, shaved fine (optional)
  • hot sauce, as needed (optional)


  1. Make the sour cream blend by mixing the sour cream with garlic and chives. Season with salt and pepper to taste. Set aside.
  2. Place the oil in a deep-sided saute pan over medium heat. Add onions, and cook until translucent. Then add the rice and stir well to coat it with the hot oil and onions, chicken broth and chopped tomatoes. Bring this mixture to a boil, then reduce heat so this mixture only simmers slowly.
  3. Cook the rice until most of the liquid has evaporated, then turn off the heat, and mix constantly with a wooden spoon. Once the rice has cooked to a creamy but nearly dry texture, add the chili powder and black beans to the pan.
  4. Stir 1/4 cup of the sour cream blend into the rice mixture. Season the rice with salt and pepper to taste.

Serves 6

Serving Suggestion: Top a portion of rice with a dollop of the remaining sour cream. Optional: Garnish with shaved scallion and place a taco chip in the rice.

Per serving: 143 calories; 6 grams protein; 4 grams fat; 1 gram saturated fat; 5 milligrams cholesterol; 440 milligrams sodium; 53 milligrams calcium.

The best way to enjoy a berry nice spring evening is with:

  • Kemps Cherry Fudge Chunk ice cream
  • Kemps Strawberry Cheesecake Frozen Yogurt Shop
  • Kemps Raspberry Chip ice cream sandwiches
  • All of the above

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