Black Beans and Rice
A comforting and versatile dish that combines the creamy flavor of black beans with the fluffy texture of brown rice, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup brown rice Use organic for the best flavor and versatility.
- 2 cups vegetable broth Chicken broth works as well; it adds extra richness!
- 1 can (15 oz) black beans, rinsed and drained Look for low-sodium options.
- 1 small onion, diced Yellow or white onion will work beautifully.
- 2 cloves garlic, minced Always use fresh garlic for an aromatic boost.
- 1 medium bell pepper, diced Choose any color for sweetness and a pop of color.
- 1 teaspoon cumin This warming spice is what gives the dish its depth.
- Salt and pepper to taste Freshly cracked pepper makes a difference!
- Fresh cilantro for garnish (optional) Add this vibrant herb for a touch of freshness.
Instructions
Cooking the Rice
- In a pot, combine the brown rice and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook according to package instructions (usually about 30-35 minutes).
Sautéing Aromatics
- Meanwhile, in a skillet over medium heat, add a drizzle of olive oil. Sauté the diced onions for 3-4 minutes until they become translucent.
- Add the minced garlic and cook for another minute until fragrant.
Adding Bell Pepper and Spices
- Toss in the diced bell pepper and cook for about 4 minutes, or until softened.
- Stir in the rinsed black beans and cumin, mixing well. Cook for another 2-3 minutes until heated through.
- Season with salt and pepper to taste.
Combining and Serving
- Once the rice is ready, fluff it with a fork. Serve the black bean mixture over the warm rice.
- Finish with a sprinkle of fresh cilantro if using.
Notes
For an extra layer of flavor, use broth instead of water to cook the rice. Refrigerate leftovers in an airtight container for up to 5 days.