Black Beans and Rice
The ultimate comfort food, Black Beans and Rice combines creamy beans and fluffy rice for a satisfying meal. It's easy to make and perfect for weeknight dinners or gatherings. Make it tonight for a deliciously hearty dish!
Equipment
- Wooden Spoon
- Skillet
- Chef's Knife
- Saucepan
- Cutting Board
- Large Pot
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups long-grained rice rinsed and drained
- 1/2 cup chopped red onion
- 1-2 jalapeños, chopped seeded and deveined (optional)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 14.5 oz. can black beans, rinsed and drained (optional)
- 3 tablespoons diced green chilies from 4 oz. can green chilies
- 3 cups low-sodium chicken broth (may sub vegetable broth)
- Salt and pepper to taste
- 1-2 tablespoons butter (optional)
- 1/2 cup cilantro, chopped loosely packed
- 2 tablespoons lime juice
Instructions
- Start by heating 2 tablespoons of olive oil in a large nonstick skillet over medium heat. You want the oil to shimmer, signaling it’s hot enough to add the ingredients. This step is crucial for developing the flavors.
- Next, add 1 1/2 cups of rinsed long-grained rice, 1/2 cup of chopped red onion, and the jalapeños. Sauté these for about 3 to 5 minutes, or until the onions become tender and translucent. You should be able to smell the savory aroma filling your kitchen!
- Afterward, toss in 3 cloves of minced garlic and 1 teaspoon of ground cumin. Cook for an additional 30 seconds. This step will release the wonderful fragrance of the garlic and the warm notes from the cumin, infusing the dish with flavor.
- Now, it’s time to add the heart of the dish. Incorporate the black beans, 3 tablespoons of mild diced green chilies, and 3 cups of low-sodium chicken broth into the skillet. Bring everything to a boil, watching closely as the mixture bubbles enthusiastically.
- Once boiling, cover the skillet with a lid, reduce the heat to low, and let it simmer. The ideal setting is just above the lowest dial. Allow it to cook for about 15 to 20 minutes, or until the rice is tender. It’s essential to stir occasionally, ensuring the rice doesn’t stick to the bottom.
- After the timer goes off, remove the skillet from heat and let it sit, covered, for another 10 minutes. This resting period is crucial for the rice to finish cooking and absorb any remaining liquid, so don’t peek!
- Finally, stir in 1-2 tablespoons of butter (if using) along with freshly cracked salt and pepper to taste. The butter adds a rich finish that elevates the dish even further. Then, add 2 tablespoons of lime juice and 1/2 cup of chopped cilantro for that fresh burst of flavor.
Notes
To store leftovers, allow them to cool completely before placing them in an airtight container. They can be refrigerated for up to five days.
For longer storage, this dish freezes well. Portion it into freezer-safe containers, leaving some space at the top for expansion. It can last for up to three months in the freezer.
When reheating, add a splash of water to the skillet to prevent sticking and drying out. Heat over medium until warmed through.
Consider pairing with a fresh salad, avocado slices, or a dollop of sour cream for added creaminess.
You can easily swap out the black beans for chickpeas or lentils for a different flavor profile.
If you're not a fan of cilantro, fresh parsley works beautifully as a substitute.