Bistro Black Beans Rice

Nutriscore Rating: 76/100

Elevate your weeknight dinner game with Bistro Black Beans Rice, a hearty, flavor-packed dish that’s both comforting and quick to make! This one-pan recipe combines fluffy long-grain white rice with tender black beans, aromatic spices like cumin, paprika, and oregano, and the bright tang of lime for a vibrant, restaurant-inspired meal. A savory mix of sautéed onions, garlic, and diced tomatoes brings depth to every bite, while freshly chopped cilantro adds a pop of freshness. With just 10 minutes of prep and simple pantry staples, this vegan-friendly, protein-rich recipe is perfect for a satisfying family dinner or a meal prep favorite. Serve it warm with lime wedges for an irresistible zesty finish!

Recipe Information

• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 1 cup long-grain white rice
• 2 cups water
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 15-oz can black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup tomatoes, diced
• 0.5 cup vegetable broth
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges

📝 Instructions

9 steps

1. Rinse the rice under cold water until the water runs clear to remove excess starch.

2. In a medium-sized saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and all the water is absorbed. Fluff with a fork and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.

4. Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.

5. Stir in the black beans, ground cumin, paprika, dried oregano, salt, and black pepper. Cook for 2-3 minutes to toast the spices and meld the flavors.

6. Add the diced tomatoes and vegetable broth to the skillet. Simmer over medium heat for 5 minutes until the mixture is slightly thickened.

7. Fold the cooked rice into the skillet with the bean mixture, stirring to combine all the ingredients evenly.

8. Remove from heat and garnish with freshly chopped cilantro.

9. Serve warm with lime wedges on the side for a zesty squeeze of freshness.

Nutrition Facts

1 serving (438.7g)

Calories		271
% Daily Value*
Total Fat		7.9 g	10%
	Saturated Fat	1.3 g	7%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		570 mg	25%
Total Carbohydrate		42.6 g	15%
	Dietary Fiber	9.2 g	33%
	Total Sugars	4.4 g
Protein		9.7 g	19%
Vitamin D		0.0 mcg	0%
Calcium		78 mg	6%
Iron		2.6 mg	15%
Potassium		612 mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 288 cal (25.7%%)

Protein: 155 cal (13.8%%)

Carbs: 678 cal (60.4%%)