Super Black Beans and Rice
Elevate your weeknight meal game with this irresistible recipe for Super Black Beans and Rice – a vibrant, protein-packed dish that marries fluffy, perfectly seasoned long-grain white rice with smoky, spiced black beans. Infused with bold flavors from cumin, smoked paprika, and chili powder, and brightened with a zesty splash of lime juice, this one-pot wonder is both wholesome and satisfying. Ready in just 40 minutes and crafted with pantry staples like onions, garlic, and broth, it’s an easy, budget-friendly choice for busy days. Ideal as a hearty main course or a flavorful side dish, this recipe serves four and can be customized with fresh cilantro for an herbaceous finish. Whether you're meal-prepping or serving it fresh, Super Black Beans and Rice is sure to impress with its rich taste and versatility. Perfect for vegetarian or vegan diets when using vegetable broth!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups low-sodium chicken or vegetable broth
- 1.5 cups cooked black beans (drained and rinsed if canned)
- 1 teaspoon ground cumin
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons chili powder
- 1 teaspoon salt
- 0.25 teaspoons ground black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a medium saucepan over medium heat.
Add the diced onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the rice to the saucepan. Stir it into the onion and garlic mixture, allowing it to toast slightly for 2-3 minutes.
Slowly pour in the chicken or vegetable broth and stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid. Let the rice simmer for 15-18 minutes, or until all the liquid is absorbed.
While the rice is cooking, in another small saucepan or skillet, heat 1 tablespoon of olive oil over medium heat.
Add the black beans, cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Stir to combine and heat the beans for 5-7 minutes, stirring occasionally.
Once the rice is tender and cooked, turn off the heat and let it sit covered for 5 minutes. Fluff the rice with a fork.
Gently fold the seasoned black beans into the cooked rice, ensuring everything is evenly distributed.
Drizzle the lime juice over the mixture and stir well. Taste and adjust seasoning as needed.
Serve warm, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 2.1 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 454 mg | 10% | |
*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.
