This classic and easy to make black beans and rice is perfect for dinner. Because it’s so versatile it’s great to pair with any meal! Top with salsa to amp up the flavor!
[recipe servings=6 time=35 Minutes Difficulty=Easy]
1 Tablespoon Olive Oil
1 Small Onion, Diced
1 Red Bell Pepper, Diced
1 Green Bell Pepper, Diced
2 Garlic Cloves, Minced
1 Teaspoon Cumin
1½ Teaspoons Dried Oregano
2 Bay Leaves
1 Cup Short-Grain White Rice, Rinsed
2 Cups Low-Sodium Vegetable Or Chicken Broth
2 15-Ounce Cans Black Beans, Drained And Rinsed
1 Lime, Juiced
- In a large saucepan, heat the olive oil over medium heat. Add the onion and peppers and cook, stirring, until softened, 5-7 minutes. Add the garlic, cumin, and oregano and cook until fragrant, 1-2 minutes.
- Add the rice and stir for 2 minutes, or until the grains start to turn opaque. Stir in the broth and bring to a boil. Reduce the heat to low and cover the pot. Cook for 15 minutes, or until the liquid is absorbed and the grains are tender.
- Stir in the beans and lime juice and season to taste.