Rice (White) and Black Beans
Pumping up the flavor of this recipe can be a good way for variations of flavor.
Equipment
- Medium or Large Pan with lid
- Rice Cooker Optional
Ingredients
- 1 cup white rice: 8 oz
- 1 15. 25 oz can black beans: drained and rinsed.
- 1 tbsp olive oil
- 1 small onion: diced
- 2 cloves garlic: minced
- 1 tsp cumin
- 2 cups water
- to taste salt
- to taste pepper
Optional Ingredients for More Flavor
- ½ tsp chili powder, paprika or coriander: adjust to taste
- 2 tbs cilantro, parsley, or basil: chopped fresh
- ½ Lime Squeeze the juice of 1/2 lime over the dish before serving.
- 1 tsp hot sauce: adjust to taste
- ¼ cup salsa
- ½ avocado diced, for topping
- 2 tbs grated cheese over the dish: Your choice: cheddar, Monterey Jack, or queso fresco
Instructions
Rice Cooker Method
- Heat the olive oil in a pan over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute, until fragrant.
- Stir in the cumin, salt, and pepper, and cook for another minute.
- Transfer the cooked onion mixture to your rice cooker.
- Add the rice, black beans, and 2 cups of water to the rice cooker. Stir to combine.
- Close the lid of the rice cooker and turn it on.
- Once the rice cooker has finished cooking, let it sit for 5 minutes with the lid on.
- Fluff the rice with a fork, then serve the rice and black bean mixture in bowls, garnished with fresh cilantro, if desired
Pan Method
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute, until fragrant.
- Stir in the cumin, salt, and pepper, and cook for another minute.
- Add the rice to the pan and stir to coat with the onion mixture.
- Pour in the water and add the drained and rinsed black beans. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover the saucepan with a lid and let it simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
- Once done, remove the saucepan from heat and let it sit for 5 minutes with the lid on.
- Fluff the rice with a fork, then serve the rice and black bean mixture in bowls, garnished with fresh cilantro, if desired.
Notes
Serving Size
The serving is based on a 1/2 cup or 4oz serving. The actual size depends on whether this a side dish or the main course. The important thing is to make sure that you are eating enough to feel satisfied and fueled for the day or evening ahead.Adding Vegetables
- Bell peppers: diced red, yellow, or green bell peppers can add a sweet and crunchy texture to the dish.
- Corn: Fresh or canned corn can add a sweet and crunchy flavor to the dish.
- Carrots: Grated or diced carrots can add a sweet and crunchy flavor to the dish.
- Zucchini: Grated or diced zucchini can add a subtle flavor and texture to the dish.
- Tomatoes: Fresh or canned diced tomatoes can add a juicy and tangy flavor to the dish.
- Spinach: Fresh or frozen spinach can add a nutritious and flavorful boost to the dish.
Method:
- Prepare the vegetables of your choice, such as diced bell peppers, corn, carrots, zucchini, or others.
- Heat the olive oil in a saucepan over medium heat and cook the onion and garlic as directed in the recipe.
- Stir in the prepared vegetables and cook for 2-3 minutes, or until they start to soften.
- Add the rice, black beans, water, and any other desired spices and seasonings.
- Bring the mixture to a boil, then reduce heat to low, cover the saucepan with a lid and let it simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
- Once done, remove the saucepan from heat and let it sit for 5 minutes with the lid on.