Black Beans and Rice Recipe
This recipe for black beans and rice is full of flavor. It is comforting, delicious, and can easily be made vegan!
Servings: 8 servings
Calories: 236kcal
Ingredients
- 1 Tbsp olive oil
- 1 medium onion chopped
- 2 tsp minced garlic
- 3/4 cup long-grain white rice
- 1 can RoTel tomatoes 10 oz can
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp salt
- 2 cans black beans 15 oz can, drained and rinsed
- 2 Tbsp chopped cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until the onion is soft.
- Next, add the rice to the skillet and cook for 3-5 minutes, until lightly golden.
- Add the Rotel tomatoes, chicken broth, cumin, and salt to the skillet, and bring the mixture to a simmer.
- Cover, reduce the heat to low, and simmer for 25 minutes.
- When the rice is cooked, stir in the black beans and top with the chopped cilantro.
Notes
STORE this black bean and rice recipe in an airtight container in your fridge for 4-5 days. This dish is freezer-friendly, so feel free to FREEZE it for up to 3 months. Thaw in the refrigerator before reheating.
To REHEAT, simply microwave it on high for 2-3 minutes or warm it in a skillet over medium heat until heated through, adding a splash of water or broth if it seems dry.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 42g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 512mg | Potassium: 539mg | Fiber: 10g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg