Description
A simple yet satisfying dish that combines rice, black beans, and vegetables, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 cup rice
- 1 can black beans, drained and rinsed
- 1 cup vegetable broth
- 1 cup diced tomatoes
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chopped cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add the rice and toast for a minute.
- Stir in black beans, vegetable broth, diced tomatoes, corn, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is cooked.
- Fluff with a fork, garnish with cilantro, and serve.
Notes
Don’t rush the toasting of the rice, and taste for seasoning halfway through cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 0mg