Black beans and rice might be the perfect starting point to answer the pressing question of the day, "What to make for dinner?" This easy recipe uses common pantry ingredients like long-grain white rice, canned black beans, onions, garlic, dried spices like cumin and cayenne, and . It cooks in one-pot and comes together in less than a half hour—the perfect addition to an easy .
What do you serve with black beans and rice?
Black beans and rice are hearty enough to eat as a main course, topped with
and . Or, they make a lovely side dish to accompany a Mexican-inspired entrée like or . Hoping to grill something for dinner? Serve these alongside or a simple .
What is the best way to eat black beans?
Black beans are a versatile ingredient that we can't get enough of. They make an excellent base for , addition to a , as the main ingredient in , or to bulk up . They are great straight out of the can (rinsed and drained!) or simmered simply with onions, garlic and chicken stock for an easy side.
What can I add to black beans and rice?
To increase the spice in this dish, add 1 chopped jalapeño (leave the seeds and ribs in for a super spicy kick!) when you add the garlic. For more color and sweetness, add 1/2 cup chopped red bell pepper with the onion. Sweet corn also makes a nice addition. Add 1 cup of fresh or canned kernels when adding the black beans and rice (before steaming).
2tbsp.olive oil
1/2
onion, finely chopped
1/2tsp.seasoned salt
3cloves garlic, finely chopped
1tsp.ground cumin
1/8tsp.cayenne
2c.uncooked long grain white rice
2c.chicken broth
214 oz. cans black beans, drained and rinsed
3tbsp.fresh lime juice
1/4c.chopped cilantro
Step 1Heat a dutch oven over medium heat. Add the olive oil, onion and seasoned salt. Cook, stirring occasionally, until the onion is slightly softened, about 5 minutes. Add the garlic, cumin and cayenne, and cook 2 more minutes.Step 2Add the rice, broth, 1 cup of water and black beans to the pot. Stir one time, then bring to a simmer. Cover with a tight-fitting lid, then reduce the heat to low. Cook for 15 minutes. Turn off the heat and let sit covered for an additional 10 minutes. Fluff with a fork, then fold in the lime juice and cilantro. Serve immediately.
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