Picante Black Beans and Rice
Spice up your weeknight dinners with this flavorful Picante Black Beans and Rice recipe, a hearty and wholesome dish packed with bold Southwestern flair. This one-pot wonder combines tender long-grain white rice with a zesty mix of black beans, juicy diced tomatoes, and a vibrant blend of cumin and chili powder, all brought to life with the kick of jalapeño and the freshness of cilantro and lime. Quick and easy to prepare in just 40 minutes, this vegetarian-friendly recipe is perfect for meal prepping or an effortless family dinner. Serve it as a standalone entree or a versatile side dish for tacos, grilled meats, or fajitas. With its rich flavors and colorful presentation, this dish is a guaranteed crowd-pleaser that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 15 ounces canned black beans, rinsed and drained
- 14.5 ounces diced tomatoes, undrained
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the water is absorbed and the rice is tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and jalapeño to the skillet. Sauté for 1-2 minutes until aromatic.
Stir in the cumin powder and chili powder. Cook for about 30 seconds to toast the spices.
Add the rinsed black beans and the undrained diced tomatoes to the skillet. Stir everything together and bring to a simmer. Reduce the heat to low and let simmer for 8-10 minutes, stirring occasionally.
Stir in the lime juice, chopped cilantro, salt, and black pepper. Taste and adjust the seasoning if necessary.
To serve, portion the cooked rice into bowls or plates and top with the picante black bean mixture. Garnish with additional cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 15.0 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2076 mg | 44% | |
*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.
