Description
A delightful dish that combines simplicity with outstanding flavor, perfect for quick weeknight dinners or as a satisfying side.
Ingredients
Scale
- 1 cup of rice
- 1 can of black beans (15 oz), rinsed and drained
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of vegetable broth or water
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1 tablespoon of olive oil
- Fresh cilantro for garnish (optional)
Instructions
- In a pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until translucent (3-5 minutes).
- Add the rice to the pot and toast for 1-2 minutes, stirring frequently.
- Pour in the vegetable broth or water, add the rinsed black beans, cumin, salt, and pepper. Mix, then bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes.
- Remove from heat and let sit for 5 minutes without lifting the lid. Fluff the rice with a fork and garnish with fresh cilantro if desired.
Notes
Feel free to swap black beans for pinto or kidney beans. You can use brown rice for added nutrition; adjust the cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg