Black Beans and Rice Recipe
Black Beans and Rice - a super simple dinner idea that is kid-friendly! This black beans and rice recipe is packed with flavor and so easy!
Ingredients
- 1 tablespoon butter
- ½ cup sweet yellow onion diced
- 1 tablespoon garlic minced
- 1 tablespoon jalapeño minced
- 15 ounces canned black beans drained
- 2 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano leaves
- 1 ¼ teaspoons kosher salt
- 1 teaspoon soy sauce sub Tamari for gluten-free
- ½ teaspoon lime juice
- ⅛ teaspoon ground black pepper
- 3 cups cooked long grain white rice
Topping Suggestions:
- avocado diced
- tomato diced
- sour cream regular or dairy-free sour cream
- shredded cheese
Instructions
- Sauté: Bring a medium saucepan to medium-high heat. Add 1 tablespoon butter, let melt and swirl to coat the pan. Add ½ cup sweet yellow onion, 1 tablespoon garlic and 1 tablespoon jalapeño. Move around pan until garlic is fragrant and onion has softened, approx. 2-4 minutes.
- Simmer: Add 15 ounces canned black beans, 2 ½ teaspoons ground cumin, 1 ½ teaspoons dried oregano leaves, 1 ¼ teaspoons kosher salt, 1 teaspoon soy sauce, ½ teaspoon lime juice, and ⅛ teaspoon ground black pepper. Stir to combine. Cover and let simmer 10 minutes.
- Rice: Add 3 cups cooked long grain white rice to the seasoned black beans. Stir to combine. Taste and add additional salt, pepper or other seasoning, as desired.
- Serve: Divide black beans and rice between plates. Top with cheese, avocado, tomato and sour cream.
Notes
- Storage: store leftovers in an airtight container for up to 3 days.
- Dairy-Free: use dairy-free cheese and sour cream to make this dairy-free.
- Gluten-Free: use Tamari instead of soy sauce to make this gluten-free.
Nutrition
Calories: 148kcal | Carbohydrates: 28g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 623mg | Potassium: 226mg | Fiber: 4g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg
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