Description
Make a satisfying, budget-friendly meal using this simple one-pot method for flavorful beans and rice.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 4 cups vegetable broth
- 1 cup long-grain white rice, uncooked
- 1/2 cup chopped fresh cilantro (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
- Stir in the minced garlic, thyme, smoked paprika, cumin, salt, and pepper. Cook for 1 minute until fragrant.
- Add the rinsed black beans, kidney beans, vegetable broth, and uncooked rice to the pot. Stir well to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until the rice is tender and most of the liquid is absorbed. Do not lift the lid during simmering.
- Remove the pot from the heat and let it stand, covered, for 5 minutes.
- Fluff the rice and beans gently with a fork.
- Serve hot, garnished with fresh cilantro.
Notes
- For a heartier meal, add 1 cup of cooked smoked sausage or diced ham when you add the broth.
- To make this dish vegan, ensure you use vegetable broth and skip any added meat.
- If you prefer a spicier flavor, add 1/4 teaspoon of cayenne pepper with the other spices.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 78
- Fiber: 18
- Protein: 19
- Cholesterol: 0