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Black Beans and Rice

A warm, simple dish that combines savory spices, soft black beans, and fluffy rice for a comforting meal that can be enjoyed in various ways.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin American, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long grain rice Rinse under cold water until water runs clear
  • 1 can black beans Drain and rinse if using canned
  • 1 medium onion Chopped
  • 2 cloves garlic Minced
  • 2 tablespoons olive oil For cooking
  • 1 teaspoon cumin Plus a pinch for beans
  • 1 teaspoon salt To taste
  • 0.5 teaspoon black pepper To taste
  • 2 cups chicken or vegetable broth Use good broth for flavor
Optional Toppings
  • 1 medium bell pepper Diced
  • 0.5 cup cilantro Chopped, for garnish
  • 1 lime Cut into wedges

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear.
  2. Heat olive oil in a medium pot over medium heat.
  3. Add chopped onion and cook until soft, about 4 minutes.
  4. Add minced garlic and cook for 30 seconds or until fragrant.
  5. Stir in rice and toast for 1 minute.
Cooking
  1. Add broth, a pinch of salt, and bring to a boil. Cover, lower heat, and simmer until tender (15-18 minutes for white rice, follow package timing for brown rice).
  2. While rice cooks, warm black beans in a pan with a little oil, a pinch of cumin, and salt until heated through.
  3. Once rice is done, fluff with a fork and fold in the warmed black beans.
  4. Taste and adjust seasoning with salt, pepper, or lime juice.

Notes

For best results, soak dried beans overnight if using them. Stir beans gently into the rice to avoid breaking the rice grains. Store leftovers in an airtight container for up to four days.