👩‍🍳This recipe might become one of your staple go-to’s because it’s fast, easy, and nutritious.
You can easily whip up a batch on meal prep day and keep it in the fridge to serve as your starch/carb with chicken, fish, or steak.Â
It also works great as a salad topper or the base for a plant-based meal.
Easy Black Beans & Rice
(makes 6 servings)
- 1 cup (185 g) long-grain brown riceÂ
- 2 cups (480 ml) low-sodium vegetable brothÂ
- 1 Tbsp olive oilÂ
- 1 small yellow onion, finely choppedÂ
- 2 garlic cloves, mincedÂ
- 1 15-oz (425 g) can black beans, rinsed and drainedÂ
- 1 tsp cuminÂ
- Sea salt and pepper to taste
In a medium pot over medium heat, bring the rice and broth to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, until the liquid is absorbed and the rice is tender. Set aside.
Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until it becomes translucent, 3-5 minutes. Add the garlic and cook, stirring frequently, for 30 seconds.
Add the beans and rice and cook, stirring frequently, until heated through, about 4-5 minutes. Stir in the cumin and salt & pepper to taste.Â
Serve warm or keep in the refrigerator. Enjoy!
