Black Beans and Rice
Black Beans and Rice is a flavorful, nutritious one-pot meal.It combines black beans, rice, and aromatic spices for a hearty dish.Rich in protein and fiber, it’s perfect for vegetarians and busy cooks.Serve it as a side or enjoy it as a satisfying main course.
Ingredients
- 1 cup long-grain rice (white or brown)
- 1 (15 oz) can black beans, drained and rinsed (or 1½ cups cooked)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp oregano
- 2 cups vegetable or chicken broth
- Salt and black pepper, to taste
- Juice of ½ lime
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or saucepan over medium heat.
- Add onion and garlic; sauté until soft and fragrant, about 3–4 minutes.
- Stir in cumin, paprika, oregano, and (if using) bell pepper and jalapeño. Cook for 1–2 minutes.
- Add rice and stir to coat with the seasonings.
- Pour in broth and bring to a boil. Reduce heat, cover, and simmer until rice is tender (about 15 minutes for white rice or 35–40 for brown).
- Stir in black beans and cook for 5 more minutes until heated through.
- Season with salt, pepper, and lime juice.
- Garnish with fresh cilantro before serving.
Notes
- Use brown rice for extra fiber and a nutty flavour.
- Rinse canned beans to reduce sodium.
- For creamier texture, lightly mash some of the beans.
- You can use leftover cooked rice for a quick 10-minute version.
- Add corn or tomatoes for extra flavor and color.