Description
A simple, wholesome dish combining rice and black beans, perfect for busy weeknights or as a satisfying side dish.
Ingredients
Scale
- 1 cup of rice
- 1 can of black beans (15 oz), drained and rinsed
- 1 can of diced tomatoes (15 oz)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of vegetable broth or water
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a medium pot, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, cooking until they soften and become fragrant, about 3-5 minutes.
- Add the rice to the pot, stirring for a minute to toast it lightly.
- Stir in the black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes.
- Once cooked, fluff the rice with a fork and garnish with fresh cilantro if desired.
Notes
Rinse the canned beans to reduce sodium; brown rice may require longer cooking time. This dish is great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg