Description
A hearty and filling Spanish rice and beans dish that is nutritious and quick to prepare.
Ingredients
Scale
- 1 cup rice
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil
- Chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add diced onion and garlic, sautéing until softened, about 4-5 minutes.
- Stir in rice, cumin, paprika, salt, and pepper; cook for 2-3 minutes.
- Pour in vegetable broth, add diced tomatoes and black beans, mixing well.
- Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes.
- Remove from heat, fluff with a fork, and garnish with chopped cilantro before serving.
Notes
You can substitute quinoa for rice or use pinto beans instead of black beans for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg