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Black Beans and Rice

Black Beans and Rice Recipe
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This simple side dish goes well in burritos and burrito bowls, or topped with chicken, beef or sausage. It’s on the rotation at my house. We use it as a base for one dish meals- topped with shredded lettuce, cheese, salsa, avocado and shredded chuck roast.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic
  • 1 cup long grain rice
  • 2 cups water
  • 2 teaspoons chicken bouillon
  • 1 tablespoon taco seasoning
  • 2 teaspoons tomato paste
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 15 ounce can of black beans, drained and rinsed

Instructions

  1. In a medium pot, heat olive oil over medium-high heat. Add onion and sauté until tender and starting to brown, about 7 minutes. Add garlic and sauté for 2 minutes. Add uncooked rice and sauté for 2 more minutes.
  2. Add water, bouillon, taco seasoning, cumin and stir until the bouillon dissolves and the water starts to boil. Cover with lid and turn the heat down to low. Simmer with the lid on for 20 minutes.
  3. Turn the heat off and let the rice stand for 5 minutes. Do not remove the lid. After 5 minutes, add the beans and stir until well mixed. Cover with lid again and let stand for another 5 minutes before serving.

Equipment

Find it online: https://moderateposh.com/black-beans-and-rice/