Ingredients
Main Ingredients
- 1 tablespoon oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup uncooked rice
- 2 cups water or broth
- Salt and pepper to taste
Optional Ingredients
- Diced tomatoes
- Corn
- Shredded cheese (if budget allows)
Instructions
- Heat oil: Heat the oil in a pot over medium heat to prepare for sautéing the vegetables.
- Sauté onion and garlic: Add the diced onion and cook until softened, then stir in the minced garlic to release its aroma.
- Add spices: Stir in chili powder and cumin and cook for about 30 seconds to enhance their flavors.
- Combine main ingredients: Add the rinsed black beans, uncooked rice, and water or broth to the pot, mixing well.
- Cook rice and beans: Bring the mixture to a boil, then reduce heat to low and cover the pot.
- Simmer: Let it simmer gently for 18 to 20 minutes, or until the rice is tender and has absorbed the liquid.
- Season and finish: Season with salt and pepper to taste, fluff the rice with a fork, and optionally stir in diced tomatoes, corn, or shredded cheese before serving.
Notes
- Add shredded cheese if your budget allows for extra flavor and richness.
- Substitute kidney or pinto beans if you prefer different beans or want variety.
- Use broth instead of water for added depth of flavor.
- This dish is suitable for vegetarian and gluten-free diets.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American / Tex-Mex Inspired
- Diet: Vegetarian,Gluten Free
