Description
A nourishing and flavorful dish combining brown rice and black beans, perfect for busy weeknights.
Ingredients
Scale
- 1 cup brown rice
- 1 can black beans, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 cups vegetable broth
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Sauté the onion, garlic, and bell pepper in a splash of oil over medium heat until softened and fragrant, about 5 minutes.
- Add the brown rice and sauté for an additional 2 minutes, stirring to coat it in the aromatic mixture.
- Stir in the cumin and paprika, allowing them to become fragrant for about 30 seconds.
- Pour in the vegetable broth, bringing it to a boil.
- Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
- Fold in the black beans, warming through for about 5 minutes.
- Season with salt and pepper to taste, then garnish with chopped cilantro before serving.
Notes
Rinse brown rice thoroughly before cooking to avoid a gummy texture. Consider adding a pinch of cayenne pepper for heat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg