This Black Beans and Rice recipe is popular in Latin American cuisine. It’s made with canned black beans, but you can go all out and soak your own dried beans overnight and then cook them separately before adding to the rice. The flavors pair so beautifully with all kinds of Latin dishes.
It’s also a great vegetarian dish that’s full of fiber and protein.
1 1/2cupsuncooked white ricelong grain or jasmine rice
3cupslow sodium vegetable broth
215-ounce can black beansdrained and rinsed
2tablespoonslime juice1-2 limes, or more to taste
Fresh cilantroor parsley for garnish
Heat olive oil in a 3-quart saute pan or saucepan. Add onion and cook for 5-6 minutes, until softened.
Add garlic, cumin, bay leaf and the rice and toast for 1-2 minutes. Pour in the vegetable broth and add salt. Bring to a boil, then cover and reduce heat to low for 20 minutes. Resist the urge to peak or the rice won’t cook properly.
Meanwhile, drain and rinse the black beans. Set aside.
Once the rice is fully cooked, stir with a spoon to fluff. Remove the bay leaf and discard it. Stir in the black beans and lime juice. Cover with the lid and let sit for about 5 minutes to warm the beans. Garnish with fresh cilantro and serve immediately.
Storage – Cool and store in an airtight container in the refrigerator for up to 4-5 days.Freeze – Cool and store in a freezer bag or container for up to 3 months.Reheating – Microwave for 60-90 seconds, stirring at least once. If it seems a little dry, add a tablespoon of water and heat for another 30 seconds to rehydrate.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.