Name: Black Beans and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 green bell pepper, finely chopped; 1 red bell pepper, finely chopped; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional, adjust to your spice preference); 2 (15-ounce) cans black beans, rinsed and drained; 1 (14.5-ounce) can diced tomatoes, undrained; 1 cup low-sodium vegetable broth; 1 bay leaf; Salt and freshly ground black pepper to taste; 2 cups cooked white rice, for serving; Fresh cilantro, chopped, for garnish (optional); Lime wedges, for serving (optional)

Description

A simple, flavorful, and satisfying recipe for Black Beans and Rice, perfect for weeknight dinners. Customizable with your favorite toppings.

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, adjust to your spice preference)
2 (15-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup low-sodium vegetable broth
1 bay leaf
Salt and freshly ground black pepper to taste
2 cups cooked white rice, for serving
Fresh cilantro, chopped, for garnish (optional)
Lime wedges, for serving (optional)

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Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
2. Add the minced garlic and chopped green and red bell peppers to the skillet. Cook for another 5-7 minutes, until the peppers have softened.
3. Stir in the ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant.
4. Add the rinsed and drained black beans, undrained diced tomatoes, vegetable broth, and bay leaf to the skillet. Stir everything to combine.
5. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 20-30 minutes. Stir occasionally to prevent sticking.
6. After simmering, remove the bay leaf. Season the black beans generously with salt and freshly ground black pepper to your taste. Adjust as needed.
7. Serve the hot black beans and rice mixture over fluffy cooked white rice. Garnish with chopped fresh cilantro and serve with lime wedges on the side, if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of liquid if needed. The bean mixture can also be frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 500mg
Fat: 7g
Carbohydrates: 70g
Fiber: 12g
Protein: 18g