rice and beans
This hearty and nutritious Rice and Beans dish is a staple in many cultures. It's packed with protein, fiber, and flavor, making it a perfect meal for any time of the day.
Equipment
- 1 Medium pot with a lid
- 1 Large skillet
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Can opener
Ingredients
- 1 cup long-grain rice
- 2 cups vegetable broth (or water)
- 1 can (15 oz) black beans rinsed and drained
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 cup corn (fresh, frozen, or canned)
- ¼ cup fresh cilantro chopped (optional for garnish)
- lime wedges for serving (optional)
Instructions
- In a medium pot, combine the rice and vegetable broth (or water). Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove the pot from heat and let the rice sit covered for another 5 minutes.
- While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic, cumin, chili powder, salt, and black pepper to the skillet. Cook for another minute, stirring constantly until fragrant.
- Stir in the rinsed and drained black beans and corn. Cook for about 5-7 minutes, stirring occasionally, until heated through.
- Once the rice is done, fluff it with a fork and add it to the skillet with the beans and spices. Gently mix everything until well combined.
- Serve the rice and beans warm, garnished with fresh cilantro and lime wedges if desired.
Notes
You can customize this recipe by adding diced bell peppers, jalapeños, or cooked sausage for extra flavor and protein.
This dish pairs well with avocado slices or a simple green salad.