Black Bean Cabbage Over Rice
Elevate your weeknight meals with this hearty and wholesome Black Bean Cabbage Over Rice recipe! This dish combines fluffy, perfectly cooked white rice with a savory, spiced medley of tender cabbage, protein-packed black beans, and aromatic seasonings like cumin and smoked paprika. The simple yet flavorful vegetable broth ties everything together, creating a delicious, plant-based meal that's both comforting and nutritious. Ready in just 40 minutes, this budget-friendly recipe is ideal for quick lunches or easy dinners, and it's customizable with a sprinkle of fresh parsley or cilantro for a vibrant finishing touch. Perfect for vegetarians and vegans, this satisfying bowl is a flavorful way to enjoy wholesome ingredients with minimal effort.
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 4 cups cabbage
- 1 can black beans (cooked or canned, rinsed and drained)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup vegetable broth or water
- 2 tablespoons chopped fresh parsley or cilantro (optional for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Combine the rice with 2 cups of water in a saucepan. Bring to a boil, reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the rice is tender and water is absorbed. Remove from heat and keep covered until ready to serve.
While the rice cooks, prepare the cabbage and black bean mixture. Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 1 minute, stirring frequently, until fragrant.
Add the shredded cabbage to the skillet and toss to combine with the onion and spices. Cook for 5-7 minutes, stirring occasionally, until the cabbage starts to soften.
Stir in the black beans, salt, and black pepper. Pour in the vegetable broth or water to prevent sticking and to create a slight sauce. Cook for an additional 5 minutes, stirring occasionally, until the cabbage is fully tender and the flavors meld together.
Taste and adjust seasoning as needed.
To serve, divide the cooked rice among bowls or plates. Spoon the black bean and cabbage mixture over the rice.
Optional: Garnish with chopped fresh parsley or cilantro for a burst of freshness. Serve warm and enjoy!
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3462 mg | 150% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 12.9 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1726 mg | 37% | |
*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.
