Black Beans & Rice Recipe
A simple, flavorful one-pot black beans and rice dish ready in about 30 minutes.
Equipment
- large saucepan with lid
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Knife and cutting board
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 5 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- 2 cups white rice long grain or jasmine
- 4 cups chicken broth
- 2 cans (14 ounces each) black beans drained and rinsed
- 3-4 tablespoons lime juice adjusted to taste
- 4 tablespoons fresh cilantro or parsley finely chopped
Instructions
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat.
- Add the finely chopped onion and sauté until translucent, about 4–5 minutes.
- Add the minced garlic and cook 1 minute more, stirring so it does not burn.
- Stir in 1 1/2 teaspoons ground cumin and the 2 cups rice, coating the rice in the oil and toasting lightly for 1–2 minutes.
- Pour in 4 cups chicken broth and add the drained, rinsed black beans; bring to a boil.
- Cover, reduce heat to low, and simmer for 20–25 minutes until the rice is tender, stirring once halfway through.
- Remove from heat and stir in 3–4 tablespoons lime juice and 4 tablespoons chopped cilantro or parsley; taste and season with salt and pepper as desired.
Notes
- Use jasmine or long-grain rice for best texture.
- Adjust lime juice to your preferred brightness.
- Salt to taste at the end, since broth may be salty.