Rice and Black Beans
Cook
20 mins
Prep Time
10 mins
Total Time
30 mins
Serves
4
Ingredients
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups chicken or vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Kitchen Tools Needed:
- Medium saucepan
- Large skillet
- Wooden spoon
- Knife and cutting board
Steps
- Cook the rice: In a medium saucepan, bring the chicken or vegetable broth to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Sauté the onions and garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Add beans and spices: Add the drained black beans, ground cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine and cook for an additional 5 minutes until heated through.
- Combine and serve: Stir the cooked rice into the bean mixture until well combined. Garnish with fresh cilantro if desired and serve warm as a side dish.
Macros:
Total Calories: 250
Carbs: 42g
Proteins: 8g
Fats: 6g