Black Beans and Rice

Name: Black Beans and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 4 garlic cloves, minced; 1-1/2 teaspoons ground cumin; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper; 2 cups uncooked long grain rice; 4 cups reduced-sodium chicken broth; 2 cans (15 ounces each) black beans, rinsed and drained; 2 tablespoons minced fresh cilantro; 1 tablespoon lime juice

Total Time Prep: 10 mins. Cook: 25 mins.

Yield 12 servings

Test Kitchen Approved

One-pan meals are delightful in so many ways: There's less mess to clean up and only one pan to watch on the stove. This black beans and rice recipe is incredibly easy to make, as it uses canned black beans and ingredients you likely already have on hand. The entire dish is ready in around 30 minutes so it's ideal for a busy day.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups uncooked long grain rice
4 cups reduced-sodium chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons minced fresh cilantro
1 tablespoon lime juice

Directions

In a large saucepan, heat oil over medium heat. Add onion; cook until soft, 4-5 minutes. Add garlic, cumin, salt, pepper and cayenne; cook 1 minute longer.
Stir in rice, broth and beans. Bring to a simmer; cover. Cook until liquid is absorbed and rice is fluffy, 18-20 minutes. Stir in cilantro and lime juice.

Nutrition Facts

2/3 cup: 211 calories, 3g fat (0 saturated fat), 0 cholesterol, 523mg sodium, 39g carbohydrate (1g sugars, 3g fiber), 7g protein.

You don't need a rice cooker for this one-pan black beans and rice dish. Just like at your favorite Cuban restaurant, this side dish has a perfect balance of onion, cilantro and lime. —Taste of Home Test Kitchen

Recipe Creator