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Black Beans and Rice

Servings: 6

Ingredients

for the beans

  • 3 cans low sodium black beans
  • 1 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons ground cumin
  • 1 cup water
  • 1 green bell pepper, seeded and quartered
  • cooked rice, see recipe below
  • sour cream, for topping

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

Instructions

for the beans

  • 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. Remove the bell pepper pieces
  • Serve over rice, topped with sour cream.

for the rice

  • Melt the butter in a saucepan and then add the onion. Cook over medium heat until the onion is soft, about 5 minutes.
  • Add the instant rice into the pan. Stir to coat with butter.
  • 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.

Notes

This meal can be prepared between 15-20 minutes. There is only two items to chop, which is half an onion and bell pepper. 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!