Description
A quick and flavorful dish of rice and beans with spices and salsa, ready in under 30 minutes.
Ingredients
Scale
- 1–2 tablespoons olive oil
- 1/2 medium white or yellow onion, finely diced
- 2 cups long grain brown rice (or white rice)
- 3 cups vegetable broth
- 1 1/2 cups salsa, tomato-based
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- (2) 15-ounce cans black beans OR kidney beans, drained and rinsed
- Salt, to taste
- Fresh chopped cilantro, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 3 minutes until translucent and fragrant.
- Add the brown rice and toast it for about 2-3 minutes, stirring frequently to prevent burning.
- Pour in the vegetable broth and salsa, followed by the cumin and smoked paprika. Stir to combine all the ingredients well.
- Bring the mixture to a vigorous simmer, then reduce the heat to low and cover the pot. Cook for about 20 minutes or until the rice is tender and has absorbed the liquid.
- Gently fold in the drained beans and season with salt to taste before serving. Garnish with fresh cilantro if desired.
Notes
Avoid skipping the step of sautéing the rice for enhanced flavor. This dish is great for meal prep and can be easily customized.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg