Description
This black beans and rice recipe is a flavorful, protein-packed dish that comes together with simple ingredients. With aromatic spices, fresh lime juice, and hearty black beans, this one-pot meal is perfect as a side or a standalone dish. It’s easy, budget-friendly, and packed with nutrients, making it a great addition to any meal plan.
Ingredients
- 3 cups chicken broth or stock
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 2 garlic cloves, minced
- 1½ cups long-grain white rice
- 1½ teaspoons cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ jalapeño pepper (optional, for spice)
- 2 (15-ounce) cans black beans, drained and rinsed
- Juice of 2 limes
- ¼ cup chopped cilantro leaves
Instructions
-
- Heat olive oil in a pot over medium heat. Add diced onion and sauté for 3 minutes until softened. Add minced garlic and cook for another minute.
- Stir in the rice, cumin, chili powder, and salt. Cook for 2 minutes, allowing the rice to absorb the flavors.
- Pour in the chicken broth and place the halved jalapeño (if using) in the pot. Stir well, bring to a boil, then reduce heat to low. Cover and let simmer for 15 minutes.
- Remove the jalapeño, then gently fold in the black beans, lime juice, and chopped cilantro. Cover and let sit for 3-5 minutes.
- Fluff with a fork and serve warm.
Notes
- To make this dish vegan, use vegetable broth instead of chicken broth.
- If you prefer more spice, add an extra jalapeño or sprinkle in red pepper flakes.
- Store leftovers in an airtight container for up to 4 days. Reheat with a splash of broth for the best texture.
- Freezes well for up to 3 months. Thaw overnight and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Main Dish
- Method: One-Pot
- Cuisine: Latin American