Description
A cozy, one-pot Black Beans and Rice recipe made with pantry staples, warm spices, and bold flavor. Easy, filling, and perfect for busy weeknights or meal prep.
Ingredients
2 tablespoons vegetable oil
1 yellow onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1½ cups chicken broth
14 oz canned diced tomatoes with chilis
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon kosher salt
¼ teaspoon coarse ground black pepper
¼ teaspoon cayenne pepper
30 oz canned black beans (2 cans), drained and rinsed
Instructions
Heat vegetable oil in a large pot over medium-high heat.
Add chopped onion and minced garlic; cook for 4 minutes until softened and fragrant.
Stir in the rice and cook for 2 minutes, lightly toasting it.
Pour in chicken broth and diced tomatoes with chilis. Bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
Add cumin, turmeric, salt, black pepper, cayenne, and black beans. Stir well.
Cook uncovered for 2–3 minutes until beans are heated through. Serve warm.
Notes
For a vegetarian version, swap chicken broth for vegetable broth.
Adjust cayenne for more or less heat.
Leftovers keep well and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Dish
- Method: One-Pot, Stovetop
- Cuisine: Latin-Inspired, American
Nutrition
- Serving Size: 1 Serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg