Description
A simple, nourishing meal combining hearty rice and protein-packed black beans, perfect for busy nights.
Ingredients
Scale
- 1 cup white rice
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 teaspoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- In a pot, bring the water to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 15-20 minutes, or until the rice is tender and the water is absorbed.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Stir in the black beans, cumin, salt, and pepper. Cook until the beans are heated through.
- Fluff the cooked rice with a fork and add it to the skillet with the beans. Mix well until every grain is coated with flavor. Serve hot, garnished with chopped cilantro if desired.
Notes
Serve with avocado, tomatoes, or yogurt for added flavor. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg