Black Beans and Rice

Black Beans and Rice

  • Servings: servings 5-6
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beans-croppedAuthor note: This meal can be prepared between 15-20 minutes. There is only one item to chop, which is half an onion. If you have access to premade guacamole or pico de gallo, they are excellent additions to this quick weeknight meal. Serve with tortilla chips or in a flour tortilla. If you prefer to use non-canned beans, use this recipe, but be sure not to puree the beans!

for the beans

3 cans black beans

1 cup water

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1 teaspoon chili powder

1 1/2 teaspoons kosher salt

2 teaspoons ground cumin

1 cup water

cooked rice (see recipe below)

sour cream, for topping

  1. Place all ingredients into a sauce pan (except cooked rice and sour cream), stir and bring to a simmer. Let simmer gently for about 15 minutes.
  2. Serve over rice, topped with sour cream.

for the rice

2 tablespoons unsalted butter

1/2 of 1 onion, diced

1 14 ounce box of instant brown rice

3 1/4 cup low sodium chicken stock

3/4 teaspoon kosher salt

  1. Melt the butter in a saucepan and then add the onion. Cook over medium heat until the onion is soft, about 5 minutes.
  2. Add the instant rice into the pan. Stir to coat with butter.
  3. Add the chicken stock and salt, bring to a boil. Cover and reduce heat to a simmer. Cook until rice is tender, about 10-12 minutes.

One thought on “Black Beans and Rice

  1. Pingback: Overcoming Recipe Block | Flank Steak Tex-Mex Rice Bowls and Flank Steak Bell Pepper Frittata | a pleasant little kitchen

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