Black Beans and Rice Recipe
Black beans and rice is an easy side dish to serve with your next southwest or Mexican inspired meal!
Servings: 4 -6 servings
Ingredients
- 2 teaspoons olive oil
- 1/2 cup diced white onion
- 2 cloves garlic, finely grated or minced
- 1 cup uncooked Jasmine rice, or other long grain white rice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine kosher or sea salt
- 2 cups low sodium chicken broth or vegetable broth
- Juice of a lime
- 15 ounce can low sodium black beans, drained and rinsed
- 3 tablespoons chopped fresh cilantro
Instructions
- Add the olive oil to a skillet or pot that has a lid. Heat over medium-high heat and then add in the onion. Sauté for 2-3 minutes and then add in the garlic, cumin, salt, and rice. Sauté another 30 seconds and then pour in the chicken broth.
- Bring it to a boil, stir, cover with the lid, and turn the heat down to low. Cook for 15 minutes or until the rice is tender.
- Turn off the heat and stir in the black beans and cilantro. Cover again with the lid and let it steam for 5 minutes.
- Squeeze the lime juice into the rice and beans and stir to combine. Taste for seasoning and serve.
Nutrition
Calories: 167kcal | Carbohydrates: 28g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 289mg | Fiber: 7g | Sugar: 1g