Description
A hearty rice and beans recipe that’s budget-friendly, packed with flavor, and naturally vegetarian. This one-pot meal combines long grain rice, black beans, bell peppers, and spices for a simple dish that’s perfect as a main or side. Great for meal prep and freezer-friendly. Tags: healthy rice recipes, vegan dinner, Latin comfort food.
Ingredients
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup long grain white rice
2 cups vegetable broth
1 can black beans (15 oz), undrained
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon lime juice
2 tablespoons fresh cilantro, chopped
Instructions
1. Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5 minutes.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add rice and stir into the vegetables. Toast the rice for 2 to 3 minutes, stirring often.
4. Pour in vegetable broth, add the entire can of black beans (with liquid), cumin, paprika, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes without lifting the lid.
6. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork.
7. Stir in lime juice and top with fresh cilantro before serving.
Notes
A splash of hot sauce or diced jalapeños adds heat if desired.
Use pinto or kidney beans if you don’t have black beans.
For extra protein, add cooked shredded chicken or sausage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 3g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg