Black Beans and Rice
Yield: 20 servings
Calories: 122kcal
Easy black beans and rice recipe that makes a healthy and flavorful side dish. Fluffy grains of white rice simmer with vegetables and fiber-rich legumes.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 cup (130 g) diced red onion, ¼-inch dice
- ½ cup (70 g) red bell pepper, ¼-inch dice
- 1 tablespoon (10 g) minced garlic
- 2 cups (400 g) long grain white rice, jasmine or basmati
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon (3 g) kosher salt
- 1 dried bay leaf
- 3 cups (510 g) black beans, canned, rinsed and drained
- 3 1/2 cups (840 ml) chicken broth, or stock
- 2 tablespoons (30 ml) lime juice
- 1 teaspoon lime zest
- 1 tablespoon (4 g) chopped cilantro
- lime wedges, for serving
Special Equipment
Instructions
- In a large saucepan or dutch oven heat olive oil over medium heat.
- Once the oil is hot, add the onion, saute until fragrant and translucent, 2 minutes.
- Add the bell pepper and garlic, saute for 1 minute.
- Add the rice, stir and cook until lightly toasted, 2 minutes.
- Add the cumin, oregano, and salt, stir and cook for 30 seconds.
- Add the bay leaf, black beans, and chicken broth, stir to combine.
- Bring the rice to a boil, cover, then reduce to a simmer over low heat.
- Cook until the rice has absorbed all of the water and the grains are tender, about 20 to 25 minutes.
- Turn off the heat and allow the rice to sit for 10 minutes covered, do not stir.
- Add the lime juice, zest, and cilantro, gently stir to combine. Serve rice hot.
Notes
- Recipe Yield: 10 cups
- Serving Size: ½ cup
- Storing: Store in an airtight container for up to 5 days. To freeze, portion into small resealable plastic bags for up to 1 month.
- Reheating: Reheat in the microwave on high power in a bowl in 30-second intervals, stirring in between until warmed through. Defrost the rice first if frozen.
Nutrition
Calories: 122kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 211mg | Potassium: 169mg | Fiber: 3g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 9mg | Calcium: 19mg | Iron: 1mg
Recipe Link