Description
A hearty and delicious rice dish made with black beans, vegetables, and spices.
Ingredients
Scale
- 1 cup long-grain rice
- 1 can (15 oz) low-sodium black beans, rinsed
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 1 bell pepper (any color), diced
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 2 cups vegetable broth or water
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper; sauté until softened (about 5 minutes).
- Stir in minced garlic, cumin powder, and smoked paprika. Cook until fragrant (about 1 minute).
- Add the rice to the skillet, stirring well to coat it with the spices. Gradually pour in the vegetable broth or water.
- Cover the skillet with a lid and reduce heat to low. Simmer undisturbed for 18-20 minutes until liquid is absorbed and rice is tender.
- Gently fold in rinsed black beans, heating through. Season with salt and pepper as desired.
- Fluff with a fork before serving hot; garnish with fresh cilantro or lime wedges if desired.
Notes
- This dish can be garnished with cilantro or lime wedges for added flavor.
- For a spicier version, add some chopped jalapeño or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg