Mexican Black Beans and Rice
These Black Beans and Rice are loaded with vegetables and Mexican seasonings. This dish is done in 30-minutes or less, and is a delicious filling meal.
Equipment
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Large pot with lid
- Spatula
Ingredients
- 1 tsp Olive oil
- 1 Medium Yellow onion chopped
- 6 Cloves Garlic minced
- ½ Medium Green pepper chopped
- 1 Small Roma tomato chopped
- 1 Cup Uncooked white rice
- 2 ¼ Cups Vegetable broth
- 2 teaspoons Ground cumin
- 1 Tbsp Chili powder
- 1 teaspoon Fine sea salt
- 1/4 teaspoon Ground black pepper
- 1/4 teaspoon Cayenne pepper
- 1 Tbsp Lime juice
- 1 15 oz Can Black beans drained and rinsed
Instructions
- Heat the oil in a pot on medium-high heat, then add the onion, pepper, tomato, and garlic and cook for 5 minutes.
- Add the rice to the pot and mix it with the vegetables with a spatula. Add the vegetable broth and bring to a boil. Lower the heat to a simmer and cover the pot and cook for 20 minutes.
- Add the cumin, chili powder, salt, pepper, cayenne pepper, lime juice, and black beans, and mix together.
- Serve immediately with toppings of choice. Salsa, green onions, greek yogurt, etc.
Notes
