Quick And Easy Black Beans And Rice Recipe

October 12, 2023 Post a Comment

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Easy Black Beans and Rice from rebekahrose.blogspot.com

Description

Black beans and rice is a popular dish in many Latin American countries, and for good reason. The combination of rice and beans creates a complete protein, making it a healthy and satisfying meal. This quick and easy recipe is perfect for busy weeknights when you don't have a lot of time to spend in the kitchen. It only takes about 30 minutes from start to finish, and it's packed with flavor.

Prep Time

The prep time for this recipe is minimal. You'll need to chop an onion and a green bell pepper, but other than that, there's not a lot of prep work involved. It should take you about 10 minutes to get everything ready.

Cook Time

The cook time for this recipe is also minimal. The rice will take about 20 minutes to cook, and you'll need to sauté the onion and pepper for about 5 minutes. The black beans just need to be heated through, which will take another 5 minutes or so. All together, you're looking at about 30 minutes from start to finish.

Ingredients

Here's what you'll need to make this recipe:

1 cup long grain white rice
1 can black beans, drained and rinsed
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
2 cups water
2 tbsp olive oil

Equipment

You'll need a few basic kitchen tools to make this recipe:

A medium-sized pot with a lid
A large skillet
A wooden spoon or spatula
A sharp knife
A cutting board

Method

Here's how to make this quick and easy black beans and rice recipe:

Rinse the rice in a fine mesh strainer and set aside.
In a medium-sized pot, heat 1 tablespoon of olive oil over medium-high heat. Add the rice and sauté for 2-3 minutes, until the rice is lightly toasted.
Add 2 cups of water and 1/2 teaspoon of salt to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, until the rice is tender and the water is absorbed.
While the rice is cooking, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and green bell pepper and sauté for 5-7 minutes, until the vegetables are tender.
Add the minced garlic, cumin, chili powder, and black beans to the skillet. Stir to combine and cook for 3-5 minutes, until the beans are heated through.
Fluff the rice with a fork and add it to the skillet with the beans and vegetables. Stir to combine and cook for another 2-3 minutes, until everything is heated through.
Serve immediately.

Notes

This recipe is very versatile. You can add other vegetables, such as corn or diced tomatoes, to the skillet with the beans and peppers. You can also top the dish with shredded cheese or sour cream if you'd like.

Nutrition Info

Here's the nutrition information for one serving of this recipe:

Calories: 345
Protein: 8g
Carbohydrates: 57g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 354mg
Fiber: 7g
Sugar: 2g

Recipes FAQ

Can I use brown rice instead of white rice?

Yes, you can use brown rice instead of white rice. Just keep in mind that brown rice takes longer to cook, so you'll need to adjust the cooking time accordingly.

Can I use canned rice instead of cooking it from scratch?

No, you should not use canned rice for this recipe. Canned rice is often overcooked and can be mushy, which will not work well in this dish.

Can I freeze leftovers?

Yes, you can freeze leftovers. Just make sure to store them in an airtight container in the freezer. To reheat, simply thaw in the refrigerator overnight and then heat in the microwave or on the stovetop.

Recipe Tips

Use a nonstick skillet to prevent sticking.

If you're worried about the beans and vegetables sticking to your skillet, use a nonstick skillet instead. This will make cleanup much easier.

Double the recipe for leftovers.

This recipe is great for leftovers. If you want to have leftovers for lunch or dinner later in the week, simply double the recipe and store the extra in the refrigerator or freezer.