Black Beans and Rice Bowl

Black Beans and Rice Bowl, a quick and satisfying vegetarian dish inspired by Mexican cuisine. This recipe is perfect for busy weeknights, offering a hearty meal that’s both nutritious and customizable. With no common allergens, it’s a safe choice for everyone.

The rich, earthy black beans combined with aromatic spices create a delightful flavor profile, making it ideal for serving over rice, in burritos, or as a filling for tacos. Packed with protein and fiber, this dish supports a healthy lifestyle.

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Recipe Collection: Dinner

Serving Size: 4

Cooking Time: 25 minutes

Overview

This Quick Black Beans and Rice recipe is a versatile and flavorful dish that can be easily customized to suit your taste. It's perfect for a quick weeknight dinner and can be spiced up with your favorite ingredients like fresh minced garlic, chopped bell peppers, or shredded cheese.

Diet Type

Vegetarian

Allergies

None

Cuisine

Mexican

Ingredients

• 2 Tablespoons (tbsp) olive oil
• 2 Whole garlic cloves, minced
• 1 Small yellow onion, minced
• 1 Teaspoon (tsp) cumin, ground
• 0.5 Teaspoon (tsp) coriander, ground
• 0.5 Teaspoon (tsp) chili powder
• 2 15 Ounces (oz) black beans, drained
• 1 14.5 Ounces (oz) fire-roasted diced tomatoes
• 1 Cup vegetable broth
• 0.5 Teaspoon (tsp) kosher salt

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and onion, and sauté until the onion is translucent.
3. Stir in the ground cumin, coriander, and chili powder, cooking for another minute until fragrant.
4. Add the drained black beans and fire-roasted diced tomatoes to the skillet.
5. Pour in the vegetable broth and season with kosher salt.
6. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld.
7. Serve the black beans over cooked rice, and enjoy your quick and easy meal!