Rice Cooked in Black Bean Broth
Transform your everyday rice into a bold and nutrient-rich side dish with this recipe for Rice Cooked in Black Bean Broth. Infused with the earthy, savory flavors of simmered black beans, this dish takes classic rice to a whole new level. Toasted short-grain white rice is cooked in a velvety black bean broth, heightened with aromatic garlic, onion, and a touch of cumin for warmth and depth. The addition of tender black beans folded in at the end adds texture and protein, while a sprinkle of fresh cilantro provides a bright finish. Perfect as a standalone dish or paired with your favorite mains, this recipe is naturally vegan, packed with flavor, and simple to prepare in under an hour. If you're searching for a creative way to use pantry staples like dried beans and rice, this comforting dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup black beans (dried)
- 6 cups water
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 medium onion (finely chopped)
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 cup short-grain white rice
- 1.5 teaspoons salt
- 2 tablespoons fresh cilantro (chopped, optional for garnish)
Instructions
Rinse the black beans under cold running water to remove any debris.
In a large pot, add the black beans and 6 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 30-40 minutes, or until the beans are tender. Skim off any foam that rises to the surface.
Once the beans are cooked, strain them into a bowl, reserving both the beans and the broth separately. You should have approximately 3-4 cups of broth. Set aside 1 cup of the cooked beans and save any extras for another use.
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and softened, about 3-4 minutes.
Add the bay leaf and ground cumin to the pan, stirring to coat the aromatics in the spices.
Stir in the rice and toast it in the oil and spices for 1-2 minutes.
Measure 2 cups of the reserved black bean broth and pour it into the pot. Add the salt and stir well. If you don't have 2 full cups of broth, top it off with water.
Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice has absorbed all the liquid and is tender. Do not uncover the lid during cooking.
Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and gently fold in the reserved black beans.
Serve the rice warm, garnished with chopped cilantro if desired.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4015 mg | 175% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 5.5 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 954 mg | 20% | |
*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.
