Easy Black Beans and Rice πŸ‘©β€πŸ³

Week 41

This recipe might become one of your staple go-to’s because it’s fast, easy, and nutritious.

You can easily whip up a batch on meal prep day and keep it in the fridge to serve as your starch/carb with chicken, fish, or steak. 

It also works great as a salad topper or the base for a plant-based meal.

Easy Black Beans & Rice

(makes 6 servings)

  • 1 cup (185 g) long-grain brown rice 
  • 2 cups (480 ml) low-sodium vegetable broth 
  • 1 Tbsp olive oil 
  • 1 small yellow onion, finely chopped 
  • 2 garlic cloves, minced 
  • 1 15-oz (425 g) can black beans, rinsed and drained 
  • 1 tsp cumin 
  • Sea salt and pepper to taste

In a medium pot over medium heat, bring the rice and broth to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, until the liquid is absorbed and the rice is tender. Set aside.

Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until it becomes translucent, 3-5 minutes. Add the garlic and cook, stirring frequently, for 30 seconds.

Add the beans and rice and cook, stirring frequently, until heated through, about 4-5 minutes. Stir in the cumin and salt & pepper to taste. 

Serve warm or keep in the refrigerator. Enjoy!