We love black beans and rice. It’s easy, it provides complex carbs and it tastes great. The problem is that we were getting pretty bored with the same old recipe that had been in the family rotation for almost a decade now. So, I figured it was time to mix things up and give it a little kick. Here is the new and improved black beans and rice recipe and I think it’s definitely going to be the new standard around here. Here’s what you need:
1 onion, chopped
2 cloves garlic, minced
1 cup uncooked rice (white or brown is fine)
2 cups veggie or chicken broth
2 cans black beans, rinsed and drained
1 Tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 can Rotel
First, saute the garlic and onion in a bit of olive oil for about 5 minutes. Add in your rice and stir it around for a minute or two and then add in the broth. Bring it up to a boil, reduce the heat to a simmer, cover and let it cook for 20-25 minutes (or until most of the broth has been absorbed). Then, add in your beans, rotel and spices and let it cook on low for an additional 15 minutes or so.
Top it with shredded cheese, sour cream, fresh onions and whatever else floats your boat. Enjoy!