Black Beans and Rice
Black Beans and Rice is a tasty side dish made with white rice, black beans, spices and lime juice. It can also served a vegetarian main dish.
Servings: 5 servings
Ingredients
- 2 tablespoons olive oil
- 1 small white onion finely chopped (about 1 cup)
- 4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 1/2 cups uncooked white rice long grain or jasmine rice
- 3 cups low sodium vegetable broth
- ½ teaspoon kosher salt
- 2 15-ounce can black beans drained and rinsed
- 2 tablespoons lime juice 1-2 limes, or more to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a 3-quart saute pan or saucepan. Add onion and cook for 5-6 minutes, until softened.
- Add garlic, cumin, bay leaf and the rice and toast for 1-2 minutes. Pour in the vegetable broth and add salt. Bring to a boil, then cover and reduce heat to low for 20 minutes. Resist the urge to peak or the rice won’t cook properly.
- Meanwhile, drain and rinse the black beans. Set aside.
- Once the rice is fully cooked, stir with a spoon to fluff. Remove the bay leaf and discard it. Stir in the black beans and lime juice. Cover with the lid and let sit for about 5 minutes to warm the beans. Garnish with fresh cilantro and serve immediately.
Notes
Storage - Cool and store in an airtight container in the refrigerator for up to 4-5 days.
Freeze - Cool and store in a freezer bag or container for up to 3 months.
Reheating - Microwave for 60-90 seconds, stirring at least once. If it seems a little dry, add a tablespoon of water and heat for another 30 seconds to rehydrate.
Nutrition
Calories: 277kcal | Carbohydrates: 50g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 239mg | Potassium: 121mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
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