Low Fat Rice with Black Beans
Packed with vibrant flavor and wholesome ingredients, this Low Fat Rice with Black Beans recipe is the ultimate one-pot wonder for a health-conscious meal. Featuring tender long-grain white rice simmered in aromatic low-sodium vegetable broth, a medley of sautéed onion, red bell pepper, and garlic boosts the flavors with a touch of warmth from ground cumin and black pepper. Canned black beans provide plant-based protein and fiber, while fresh cilantro and a splash of zesty lime juice elevate the dish with refreshing brightness. This easy-to-make recipe is ready in just 40 minutes, making it perfect for busy weeknights or meal-prepping. Serve this vegan and gluten-free dish warm as a hearty side or satisfying main course, and enjoy its balance of lightness and nourishment in every bite.
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Recipe Information
Ingredients
- 1 cup long grain white rice
- 2 cups low-sodium vegetable broth
- 1 can (15 oz) canned black beans
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 0.5 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch and set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and chopped red bell pepper, and sauté for about 5 minutes or until the onion becomes translucent.
Add the minced garlic, ground cumin, and ground black pepper. Stir well to combine the spices with the onions and peppers, cooking for an additional minute until fragrant.
Pour in the rinsed rice, stirring to coat it with the spices and vegetables.
Add the low-sodium vegetable broth to the pan. Raise the heat to high, bringing the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 18-20 minutes or until the rice is cooked and the liquid is absorbed.
Meanwhile, drain and rinse the canned black beans under cold water to remove any excess sodium.
Once the rice is cooked, remove the pan from heat and let it sit, covered, for 5 minutes.
Fluff the rice gently with a fork, then fold in the black beans, chopped cilantro, and lime juice, mixing everything well.
Serve warm, optionally garnished with additional cilantro and lime wedges.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 16.3 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3251 mg | 69% | |
*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.
