Description
A quick, comforting dish packed with protein and fiber, featuring rice, black beans, and tomatoes with a hint of cumin.
Ingredients
Scale
- 1 cup rice (white or brown)
- 1 can black beans (drained and rinsed)
- 1 can diced tomatoes
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 bell pepper (chopped)
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil
Instructions
- Heat olive oil in a pot over medium heat until it shimmers.
- Add chopped onion, garlic, and bell pepper; sauté until softened, about 4 to 6 minutes.
- Stir in cumin and paprika; toast the spices for 30 seconds.
- Add rice, black beans, diced tomatoes (with juices), and vegetable broth; stir to combine.
- Season with salt and pepper, then bring to a boil.
- Reduce heat to low, cover, and simmer until rice is cooked, about 20 minutes.
- Fluff the rice with a fork before serving; taste and correct seasoning.
Notes
Serve with avocado or Greek yogurt for a creamy finish. For a smoky flavor, a splash of soy sauce enhances the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg