Description
A reliable weeknight dish that is both nutritious and satisfying, featuring a rich base of sautéed onions and garlic with toasted rice and tender black beans.
Ingredients
Scale
- 1 cup rice
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth (preferably low-sodium)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat. Add chopped onion and garlic, and sauté until soft and fragrant.
- Stir in the rice, cooking for a few minutes until slightly toasted, which adds depth to the flavor.
- Add diced tomatoes, black beans, vegetable broth, cumin, paprika, salt, and pepper, ensuring all ingredients are well mixed.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and tender.
- Fluff the rice with a fork and garnish with fresh cilantro before serving to add a pop of freshness.
Notes
Use long-grain rice for best texture. Add a dash of lime juice at the end for brightness. Feel free to experiment with ingredient substitutions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg