Description
A hearty and nutritious dish featuring black beans and rice, perfect for any occasion.
Ingredients
- 1 cup black beans (dried)
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup white rice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- Salt to taste
- Optional: chopped cilantro for garnish
Instructions
- Rinse the black beans under cold water. Soak them overnight to reduce cooking time.
- Combine the soaked black beans and chicken broth in a pot. Bring to a boil, then lower the heat and let it simmer until the beans are tender, about 60-120 minutes.
- Heat a little oil in a separate pot over medium heat. Add minced garlic and sauté until fragrant.
- Stir in the rice, cumin, cayenne pepper, and salt into the garlic mixture. Cook for a minute until the spices bloom.
- Pour in the bean mixture, including all the liquid. Bring it back to a boil.
- Cover the pot, reduce the heat to low, and cook for 20 minutes or until the rice is fluffy and cooked through.
- Fluff with a fork and garnish with chopped cilantro if desired. Serve warm and enjoy!
Notes
Add a splash of coconut milk or a squeeze of lime for extra flavor. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican