Black Beans and Rice
This black beans and rice recipe combines simple ingredients to create a flavorful and satisfying dish. With sautéed onions, minced garlic, and aromatic spices like cumin and cayenne pepper, the dish offers a delightful blend of flavors. The uncooked white rice is cooked in low-sodium, low-fat vegetable broth, which infuses it with extra taste. Adding canned black beans provides protein and texture to the dish. This recipe is easy to prepare and can be enjoyed as a main course or as a side dish. It's a perfect choice for a summertime meal that is both delicious and nutritious.
Equipment
- Large skillet or saucepan
- cutting board
- knife
- wooden spoon or spatula
- Measuring spoons
- measuring cups
- stove or cooktop
Ingredients
- 1 tbsp olive oil
- 1 chopped onion
- 2 minced cloves of garlic
- 3/4 cup uncooked white rice
- 1 1/2 cup low-sodium, low-fat vegetable broth
- 3 1/2 cup drained canned black beans
- 1 tbsp ground cumin
- 1/4 tbsp cayenne pepper
Notes
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pan. Sauté them until they become fragrant and the onion turns translucent.
- Add the uncooked white rice to the skillet and stir it for about a minute, allowing it to toast slightly.
- Pour in the low-sodium, low-fat vegetable broth and bring it to a boil.
- Once boiling, reduce the heat to low and cover the skillet. Simmer for about 20 minutes or until the rice is cooked and has absorbed the liquid.
- Stir in the drained black beans, ground cumin, and cayenne pepper. Cook for an additional 5 minutes to allow the flavors to blend.
- Taste and adjust the seasonings if needed, adding salt and pepper to taste.
- Remove the skillet from the heat and let it sit for a few minutes before serving to allow the flavors to meld together.
- Serve the black beans and rice as a delicious and satisfying main dish or as a flavorful side.
Nutrition
Calories: 300kcal
