Black Beans and Rice
Ingredients
-
2
tablespoons
olive oil
-
1
medium
onion, diced
-
2
teaspoons
minced garlic
-
1
teaspoon
fresh thyme
-
1
leaf
bay leaf
-
2
teaspoons
creole or taco seasoning
-
1
teaspoon
paprika
-
1
teaspoon
cumin
-
1
teaspoon
bouillon powder
-
¼
teaspoon
cayenne pepper
-
2
cups
long grain white rice, rinsed and drained
-
2
14-ounce cans
black beans, rinsed and drained
-
4
cups
chicken broth or water
-
to taste
salt and pepper
-
to serve
freshly chopped cilantro and lime wedges
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sauté onions, garlic, thyme, and bay leaf until fragrant and onions are translucent.
- Add spices and continue stirring for about a minute.
- Toast the rinsed rice until lightly brown, about 2 minutes.
- Stir in the black beans and mix for about a minute.
- Pour in chicken broth or water and season with salt and pepper.
- Bring to a boil, then reduce heat to low and cover tightly.
- Cook for about 15 to 20 minutes until rice is tender and liquid is absorbed.
- Fluff the rice and bean mixture with a fork and garnish with cilantro and lime.
Nutrition Facts (estimated)
Servings
8
Calories
356
Total fat
5g
Total carbohydrates
67g
Total protein
11g
Sodium
458mg
Cholesterol
1mg
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