Description
A delicious and easy one-pan vegetarian black bean and rice dish, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 cup long-grain rice
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups vegetable broth (or chicken broth)
- Juice of 1 lime
- Fresh cilantro (optional)
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and bell pepper; sauté until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add cumin and smoked paprika; mix well to coat the vegetables.
- Incorporate the rinsed rice, stirring gently for about 2 minutes until slightly translucent.
- Pour in vegetable broth and add black beans; bring to a gentle boil while stirring occasionally.
- Reduce heat, cover, and simmer for about 20 minutes until liquid is absorbed and rice is tender.
- Remove from heat; squeeze fresh lime juice over the dish and fluff with a fork. Garnish with chopped cilantro if desired.
Notes
- This dish can be served as a main course or side dish.
- Feel free to add additional vegetables or spices according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg