Spicy Black Beans and Rice
Elevate your weeknight meal game with this flavorful and satisfying Spicy Black Beans and Rice recipe—a perfect blend of bold spices and wholesome ingredients. Simmered with smoky paprika, cumin, and a touch of chili powder, the tender black beans are infused with vibrant flavors, while the diced tomatoes and a hint of lime juice add a refreshing tang. Served over fluffy, perfectly cooked white rice, this dish is a hearty, plant-based option that's both easy to prepare and incredibly versatile. Whether you’re looking for a quick vegetarian dinner or a flavorful side dish, this recipe delivers a satisfying kick with every bite. Ready in just 45 minutes and loaded with protein and fiber, it’s a nutritious meal the whole family will enjoy. Plus, optional jalapeños let you customize the heat to your liking!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, finely chopped (optional)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup diced tomatoes (canned or fresh)
- 2 cups black beans, drained and rinsed
- 1 cup vegetable broth or chicken broth
- 1 cup white rice (uncooked)
- 2 cups water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion, garlic, and jalapeño (if using). Cook for 3-5 minutes, stirring occasionally, until the onion is translucent and fragrant.
Stir in the ground cumin, smoked paprika, and chili powder. Cook for another minute to toast the spices.
Add the diced tomatoes and stir well to combine with the aromatics and spices.
Add the black beans and vegetable broth, and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 8-10 minutes, stirring occasionally.
While the beans are simmering, in a separate medium saucepan, combine the uncooked white rice, water, and salt. Bring to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the water is absorbed.
Season the black bean mixture with salt and black pepper to taste. Stir in the lime juice and freshly chopped cilantro.
Once the rice is cooked, fluff it with a fork.
Serve the spicy black bean mixture over the cooked rice, garnished with additional cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3015 mg | 131% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 16.9 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2581 mg | 55% | |
*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.
