Recipes

Black Beans & Rice

This dish is a dressed up spin on plain black beans and rice. If you are looking for a great side dish for your next Southwestern dish, look no further.
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Course Hot Appetizer, Pasta, Rice & Grains, Vegetable Appetizers
Cuisine American, International Dishes
Servings 4 servings
Calories 882.34 kcal

Ingredients
  

  • 1 tablespoon(s) olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon(s) ground black pepper
  • 1 dash(es) cayenne (just a little, to taste)
  • 1 grated carrot
  • 1 chopped tomato
  • 8 ounce(s) rice
  • 16 ounce(s) water
  • 1 3/4 cup(s) cooked black beans

Instructions
 

  • Saute in the olive oil the chopped onion.
  • Add garlic, black pepper, dash cayenne, carrot, the chopped tomato, and cook for 3 minutes.
  • Add and mix well the rice, add the water, reduce the heat to low, cover and cook for 15-20 minutes or until rice is tender and the liquid absorbed.
  • Remove from heat and fluff with a fork.
  • Meanwhile, put the black beans in another saucepan with a little water and cook over a low heat, stirring from time to time, until heated through.
  • Once the rice is cooked, add the drained black beans.

Nutrition

Calories: 882.34kcalCarbohydrates: 150.04gProtein: 33.38gFat: 19.58gSaturated Fat: 2.26gSodium: 2628mgFiber: 34.52gSugar: 11.17g
Keyword Carrots, Tomato
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