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Black Beans and Rice
Black Beans and Rice can be served as a main dish or a side dish. Lightly seasoned with cumin, chili powder and lime juice makes this delicious and easy.
Course
Main Dish, Side Dish
Cuisine
Mexican
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
servings
Calories
77
kcal
Author
Leigh Anne Wilkes
Equipment
Measuring Cups
Measuring Spoons
Dutch Oven
Ingredients
1/2
cup
onion
chopped
2
tsp
garlic
minced
1
tsp
olive oil
1
cup
rice
basmati or jasmin
2
cups
chicken or vegetable broth
2
tsp
cumin
1/4
tsp
chili powder
3
cups
black beans
rinsed and drained
1
lime
juice
Instructions
In a medium pot, heat oil and add onion and garlic. Saute until onion is soft, 4-5 minutes.
Add in rice and stir. Saute for 2-3 minutes.
Add in broth and bring to a boil. Cover the pan and lower the heat and cook for 20 minutes or until rice is done.
Add the seasoning and black beans.
Serve warm or room temperature.
Notes
To cook beans on the stove top:
Soak beans overnight to soften.
The next day, strain and rinse soaked beans with fresh water.
Place beans in a large pot and cover with water, enough water to cover beans by two inches.
Add in 2 bay leaves.
Bring the pot of water to a boil and then reduce heat to low and simmer until tender (90 minutes or up to two hours.)
Drain.
For Instant Pot directions
see this post:
Nutrition
Calories:
77
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
174
mg
|
Potassium:
73
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
5
IU
|
Vitamin C:
5
mg
|
Calcium:
14
mg
|
Iron:
1
mg