Description
A flavorful and easy dish combining black beans and vibrant yellow rice, perfect for a quick meal.
Ingredients
Scale
- 1 cup yellow rice
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Cilantro for garnish
Instructions
- Heat the olive oil in a medium-sized pot over medium heat.
- Add the chopped onion, minced garlic, and chopped bell pepper. Sauté until softened, about 5 minutes.
- Stir in the cumin and paprika and cook for another minute.
- Pour in the vegetable broth and bring to a boil.
- Add the yellow rice, stir well, cover, and reduce heat to low. Let it cook for about 20 minutes.
- Stir in the rinsed black beans in the last five minutes of cooking to heat through.
- Fluff the rice with a fork, season with salt and pepper, and garnish with cilantro before serving.
Notes
Rinse canned beans to remove excess sodium and prevent mushiness by following cooking timing closely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg