Description

Black beans and rice is a comforting, flavorful dish that brings the warmth of home-cooked meals to your table. This easy-to-make recipe features tender black beans combined with fluffy long-grain rice, seasoned with aromatic spices and topped with fresh cilantro and a squeeze of lime. Perfect for busy weeknights or gatherings, this dish is not only satisfying but also customizable to suit various dietary preferences.

Ingredients

Scale

1 can (15 oz) black beans, drained and rinsed
1 cup long-grain rice
1 medium onion, diced
3 cloves garlic, minced
1 tsp cumin
2 cups low-sodium vegetable broth
2 tbsp lime juice (freshly squeezed)
2 tbsp olive oil
¼ cup chopped cilantro (optional for garnish)

Instructions

Rinse the black beans under cold water. Dice the onion and mince the garlic.
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent (about 5 minutes).
Stir in minced garlic and cumin; cook for an additional minute until fragrant.
Add long-grain rice and black beans; stir for about 2 minutes to combine.
Pour in vegetable broth and lime juice. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes until rice is tender.
Fluff with a fork and serve hot, garnished with chopped cilantro and extra lime wedges.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Stovetop
Cuisine: Latin

Nutrition

Serving Size: 1 cup (210g)
Calories: 320
Sugar: 0g
Sodium: 360mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg

Keywords: Soaking dried black beans overnight enhances their texture; if using dried beans instead of canned, adjust cooking times accordingly. Customize with diced tomatoes or fresh herbs based on your taste preferences. To store leftovers, keep in an airtight container in the fridge for up to four days; reheat gently on the stovetop.