Easy Black Bean and Rice Bowl
Indulge in delicate long-grain white rice, black beans, and vegetable broth paired with aromatic mexican seasonings. Ready in just 28 minutes, this easy recipe works great for entertaining guests. Ideal for entertaining guests, this dish consistently impresses.
Time Breakdown
Ingredients (5 servings)
- 1 cuplong-grain white riceuncooked
- 2 cans (15 oz each)black beansdrained and rinsed
- 2 cupsvegetable broth
- 1 largebell pepperany color, diced
- 1 mediumyellow oniondiced
- 1 cupcorn kernelsfresh, frozen, or canned and drained
- 1 can (14.5 oz)diced tomatoesdrained
- 2 tablespoonsolive oil
- 3 clovesgarlic clovesminced
- 1 teaspooncumin
- 1 teaspoonchili powder
- 1 teaspoonpaprika
- 1 teaspoonsalt
- 1/2 teaspoonblack pepper
- 1 largelimejuiced
- 1 cupshredded Mexican cheese blendfor serving
- 1/4 cupfresh cilantrochopped, for garnish
- 1/2 cupsour creamfor serving
Instructions
- 1
Heat olive oil in a large skillet or pot over medium heat. Add diced onion and bell pepper, cook for 3-4 minutes until softened.
4min - 2
Add minced garlic, cumin, chili powder, and paprika. Cook for 1 minute until fragrant.
1min - 3
Add uncooked rice to the pan and stir to coat with the oil and spices. Cook for 1 minute.
1min - 4
Pour in vegetable broth and add drained diced tomatoes. Season with salt and pepper. Bring to a boil.
3min - 5
Reduce heat to low, cover, and simmer for 12 minutes until rice is almost tender.
12min - 6
Stir in black beans and corn kernels. Cover and cook for 3-5 more minutes until rice is fully cooked and liquid is absorbed.
5min - 7
Remove from heat and let stand for 2 minutes. Stir in fresh lime juice.
2min - 8
Serve topped with shredded cheese, chopped cilantro, and sour cream as desired.
2min
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