Description
A hearty dish of Spanish rice and beans, perfect as a side or a main course.
Ingredients
Scale
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper; sauté until soft.
- Stir in rice, cumin, and paprika; cook for 2 minutes.
- Add vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Add black beans and stir gently.
- Cover and cook for an additional 5 minutes.
- Remove from heat and let it sit for 5 minutes before serving.
Notes
- For extra flavor, add chopped cilantro before serving.
- Serve with lime wedges for added zest.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spanish rice and beans, vegetarian rice, black beans