rice and beans
This rice and beans recipe is a wholesome and satisfying meal that is packed with protein and fiber. It is easy to prepare and is perfect for a quick weeknight dinner or for meal prepping for the week.
Equipment
- 1 medium saucepan
- 1 large skillet
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 can opener if using canned beans
Ingredients
- 1 cup long-grain brown rice
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans rinsed and drained
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- optional fresh cilantro for garnish
- optional lime wedges for serving
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and cooked through.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the diced onion to the skillet and sauté for about 5 minutes until softened.
- Stir in the minced garlic, ground cumin, and chili powder. Cook for an additional 1-2 minutes until fragrant.
- Add the rinsed black beans to the skillet, stirring well to combine with the onion and spices. Cook for another 5 minutes until the beans are heated through. Season with salt and pepper to taste.
- Once the rice is finished cooking, fluff it with a fork and then combine it with the bean mixture in the skillet. Stir until everything is evenly mixed.
- Serve hot, garnished with fresh cilantro and lime wedges if desired.
Notes
You can customize this recipe by adding vegetables such as bell peppers or corn for extra flavor and nutrition.
This dish can be made vegetarian-friendly by using vegetable broth, or you can use chicken broth for added taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.