Good Tuesday morning my frugal friends. Today I would like to share my favorite recipe for Black Beans and Rice. This recipe is delicious by itself or as a side dish, and I especially love this recipe served with some broiled boneless chicken breasts. I hope you enjoy this recipe as much as I do!
Black Beans and Rice
One tablespoon of olive oil
1/2 onion, finely chopped
2-3 cloves garlic, minced
3/4 teaspoon ground cumin
1 cup uncooked white rice, long grain or jasmine rice
2 cups chicken broth (or stock)
One 14-ounce can of black beans, drained and rinsed
1.5-2 tablespoons lime juice (adjust to your tastes)
Two tablespoons finely chopped coriander (or parsley) to garnish
Instructions:
-
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the minced garlic and cumin to the pan, stirring frequently to prevent the garlic from burning. Cook this for about 1 minute or until the garlic is fragrant.
- Next, add the uncooked rice to the saucepan. Stir well to ensure each grain of rice is coated with olive oil and mixed with the onion, garlic, and cumin. Toast the rice for a few minutes until it starts to become golden.
- Pour the chicken broth into the pan and bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover the pan, and let it simmer. This will allow the rice to absorb the broth, which should take 15-20 minutes. Check the rice periodically to avoid it getting too dry or burnt. Add a little more broth or water if it looks too dry before it’s fully cooked.
- After the rice is cooked, stir in the drained and rinsed black beans. Cover the pan again and cook for another 5 minutes until the beans are heated.
- Remove the pan from heat and add lime juice to your taste. Stir well to combine.
- Finally, garnish your dish with the finely chopped coriander (or parsley), and serve.
Enjoy!
~Kelly