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Recipe: Easy Black Beans and Rice

👩‍🍳 This recipe might become one of your staple go-to's because it’s fast, easy, and nutritious.

You can easily whip up a batch on meal prep day and keep it in the fridge to serve as your starch/carb with chicken, fish, or steak. 

It also works great as a salad topper or the base for a plant-based meal.

Makes 6 servings.

 

Ingredients:

  • 1 cup (185 g) long-grain brown rice 

  • 2 cups (480 ml) low-sodium vegetable broth 

  • 1 Tbsp olive oil 

  • 1 small yellow onion, finely chopped 

  • 2 garlic cloves, minced 

  • 1 15-oz (425 g) can black beans, rinsed and drained 

  • 1 tsp cumin 

  • Sea salt and pepper to taste

 

Directions:

  1. In a medium pot over medium heat, bring the rice and broth to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, until the liquid is absorbed and the rice is tender. Set aside.

  2. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until it becomes translucent, 3-5 minutes. Add the garlic and cook, stirring frequently, for 30 seconds.

  3. Add the beans and rice and cook, stirring frequently, until heated through, about 4-5 minutes. Stir in the cumin and salt & pepper to taste. 

  4. Serve warm or keep in the refrigerator. Enjoy!


Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by WS Studio from Getty Images 

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