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Black Beans and rice

Black Beans and Rice

Black Beans and Rice - one of the best side dishes ever that's easy to prepare yet very versatile. Can be thrown together as a side to your favorite meat or a hearty meal on its own. 

Course Main, Side
Cuisine Fusion
Keyword beans and rice, black beans, rice recipes, side dishes
Prep Time 5 minutes
Cook Time 30 minutes
Servings 8 people
Calories 356 kcal
Author Imma

Ingredients

  • 2 tablespoons  (28 ml) olive oil
  • 1 medium onion  , diced
  • 2 teaspoons (10 g) minced garlic
  • 1 teaspoon (0.80 g) fresh thyme
  • bay leaf
  • 2 teaspoons creole, or taco seasoning
  • 1 teaspoon paprika
  • 1 teaspoon  (2.60 g) cumin
  • 1 teaspoon (2 g) bouillon powder
  • ¼ teaspoon  (2 g) cayenne pepper
  • 2 cups  (370 g) long grain white rice  , rinsed and drained
  • 2 14-ounce cans black beans , rinsed and drained
  • cups  (1 L) chicken broth or water
  • salt and pepper to taste
  • freshly chopped cilantro and lime wedges to serve

Instructions

  1. In a large Dutch oven pan, heat olive oil over medium high heat. Add onions, garlic, thyme and bay leaf. Sauté until fragrant and onions is translucent, about 2-3 minutes.

  2. Add spices: Creole or Taco seasoning, cumin, paprika, bouillon and cayenne
    pepper. Continue stirring for about a minute. Then add in the rinsed rice and
    toast until lightly brown, about 2 minutes. Next add in the beans and stir for
    about a minute.

  3. Pour in chicken broth or water and season with salt and pepper to taste. Bring to a boil stirring once or twice, reduce heat to low and place tightly fitting lid on the pot. Cook for about 15 to 20 minutes or until rice is tender and liquid has been completely absorbed.

  4. Use a fork or serving spoon to fluff the rice and bean mixture. Garnish with fresh cilantro and lime wedges and serve.

Recipe Notes

  1. When substituting canned beans to dried beans, follow this rule: 1 cup of dried beans is equals to 2 (15-ounce) cans of beans. Dried beans actually increases its weight and volume as they cook.
  2.  Drain and rinse canned black beans thoroughly to get rid off that thick and goopy liquid that’s full of sodium.
  3. You may substitute it with brown rice, but have to adjust cooking time and rice to liquid ratio as brown rice cooks longer than white rice (almost double the time).   For every cup of brown rice, you should add 2 1/2 cups of liquid.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.