Since I can eat way more than my fair share of black bean rice, I like to double the recipe so we have leftovers for lunches. It works well in lunchboxes, or I like to make a quick burrito bowl with the addition of some lettuce, salsa, sour cream and cheese.
I found inspiration for this recipe on AllRecipes years ago, and I think it may be the first time I ever cooked with cumin. I was instantly sold! If you haven’t yet cooked with cumin, just trust me that it makes the dish. It’s definitely worth buying a jar if you don’t already have some. I always include it in my Mexican recipes now because I love its distinctive flavor, and it’s all thanks to these black beans and rice.
- 15 ounces canned seasoned black beans drained and rinsed
- 2 cups reduced-sodium chicken broth
- 1/2 teaspoon cumin
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup white rice I like medium grain
- 1/4 cup finely chopped onion
- 2 cloves garlic crushed or minced
INSTRUCTIONS HOW TO MAKE IT :
- In a medium saucepan, heat olive oil over medium-high heat. Add onion, and sauté 3 minutes, until onion is tender and starting to brown. Add garlic, and sauté one minute longer. Add uncooked rice, and stir and sauté 2 minutes.
- Add broth, salt, and cumin. Stir together, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Remove lid, stir in beans, and cover again. Turn off heat, and let stand for 3 minutes before serving. Add salt and pepper to taste.