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Overhead shot of a serving bowl of black beans and rice with lime slices, surrounded by small bowls of ingredients.

Black Beans and Rice

Quick black beans and rice simmered with broth, garlic, and onion. Simple, flavorful. Great as a side or quick meal on its own.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, Cuban
Servings 4
Calories 223 kcal

Equipment

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 cup long-grain white rice
  • 2 cups chicken or vegetable broth
  • 1 15 oz can black beans, drained and rinsed
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of ½ lime
  • Chopped cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Sauté the chopped onion for 3–4 minutes until softened.
  • Add the garlic and cook for 30 seconds until fragrant.
  • Stir in the uncooked rice and toast it for 1–2 minutes, stirring often.
  • Pour in the broth and add cumin, oregano, salt, and pepper. Stir to combine.
  • Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until the rice is tender and the liquid is absorbed.
  • Fluff the rice with a fork, then gently stir in the black beans.
  • Let it cook for 2–3 more minutes to warm the beans through.
  • Remove from heat and stir in the lime juice.
  • Garnish with chopped cilantro and serve with lime wedges, if using.

Nutrition

Calories: 223kcalCarbohydrates: 41gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 731mgPotassium: 134mgFiber: 1gSugar: 2gVitamin A: 11IUVitamin C: 3mgCalcium: 35mgIron: 1mg
Keyword Comfort Food, One Pan
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