Black Beans N Rice
Elevate your weeknight dinner routine with this comforting and flavorful Black Beans N Rice recipe—a hearty, one-pot wonder bursting with vibrant spices and wholesome ingredients. Perfectly cooked white rice is infused with smoky paprika, fragrant cumin, and savory vegetable broth, then mingled with creamy black beans and juicy diced tomatoes to create a dish packed with protein and satisfying textures. Topped with a sprinkle of fresh cilantro and a bright squeeze of lime, this easy-to-make recipe is ideal for busy schedules with a quick prep time of just 10 minutes and only 35 minutes of cooking. Whether served as a standalone vegetarian entrée or a delectable side dish, Black Beans N Rice is your go-to for a nutritious, budget-friendly meal that’s as delicious as it is versatile.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups cooked black beans
- 1 cup white rice, uncooked
- 2 cups vegetable broth
- 1 cup diced tomatoes (with juices)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 4 wedges lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large saucepan or skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Add the uncooked rice to the pan and toast it for 2-3 minutes, stirring constantly to coat it with the oil and infuse it with flavor.
Pour in the vegetable broth and bring it to a gentle boil.
Stir in the diced tomatoes (with their juices), ground cumin, smoked paprika, salt, black pepper, and bay leaf.
Reduce the heat to low, cover the pot, and let the rice cook for about 18-20 minutes, or until the liquid is absorbed and the rice is tender.
Meanwhile, in a separate small saucepan, heat the black beans over low heat. If they look dry, add a splash of water or broth to keep them moist.
Once the rice is cooked, remove the bay leaf and fluff the rice with a fork.
Stir in the black beans, mixing them gently to combine them with the rice.
Taste and adjust seasoning with additional salt or spices if needed.
Serve warm, topped with freshly chopped cilantro as a garnish, and lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 6.0 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 864 mg | 18% | |
*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.
