Black Beans and Rice
Black Beans and Rice is a **flavorful, protein-packed, and budget-friendly dish** that’s a staple in many cuisines, including **Cuban, Caribbean, and Latin American cooking**.
Equipment
- - Large skillet or saucepan
- Measuring cups and spoons
- - Cutting board and knife
- - Wooden spoon or spatula
Ingredients
- - 1 tablespoon olive oil
- - 1 small onion finely chopped
- - 1/2 bell pepper diced (red or green)
- - 2 cloves garlic minced
- - 1 teaspoon cumin
- - 1/2 teaspoon smoked paprika
- - 1/2 teaspoon salt adjust to taste
- - 1/4 teaspoon black pepper
- - 1 cup long-grain white rice or brown rice
- - 2 cups vegetable or chicken broth
- - 1 15-oz can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
- - 1 tablespoon fresh lime juice
- - 2 tablespoons chopped fresh cilantro
Instructions
- #### **Step 1: Sauté the Aromatics**
- Heat **olive oil** in a large skillet over **medium heat**.
- Add **chopped onion, bell pepper, and garlic**, sautéing for **3-4 minutes** until softened.
- #### **Step 2: Toast the Rice & Add Spices**
- Stir in **rice**, cumin, smoked paprika, salt, and black pepper.
- Cook for **1-2 minutes**, stirring frequently, until rice is lightly toasted.
- #### **Step 3: Simmer the Rice**
- Pour in **broth** and bring to a boil.
- Reduce heat to **low**, cover, and let simmer for **15 minutes (white rice) or 40 minutes (brown rice)**.
- #### **Step 4: Add Black Beans**
- Stir in **black beans** and let cook for an additional **5 minutes**, allowing flavors to meld.
- #### **Step 5: Finish & Serve**
- Remove from heat and stir in **lime juice and fresh cilantro**.
- Fluff rice with a fork and serve warm.