Try this Quick and Easy Black Beans and Rice recipe, or contribute your own.
Suggest a better descriptionTo make the rice, bring water to a boil, add rice (1 cup) and kosher salt (1/2 teaspoon), stir, and simmer until cooked (about 15-20 minutes). When done, fluff with a fork, stir in the cilantro and lime juice, and adjust seasonings if necessary.
While the rice is cooking, make the beans. Sauté the diced onion in the olive oil (1 tablespoon) over medium-high heat in a medium pot until softened and beginning to brown (about 2-3 minutes).
Add drained and rinsed black beans, cumin (1 teaspoon), kosher salt (1/2 teaspoon), and water (1 cup). Stir, bring to a boil, and simmer uncovered for about 10 minutes.
Turn off the heat. Use a potato masher to mash the beans a few times, thickening the mixture, but leaving most of the beans intact. If you don't have a potato masher, you can use a fork on the side of the pot.
Stir in the lime juice and fresh chopped cilantro (2 tablespoons) and season with more salt if necessary.
Serve the beans on top of the rice as a side or meal
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1151g) | ||
Recipe Makes: 1 | ||
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Calories: 991 | ||
Calories from Fat: 136 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1248.1mg | 43 % | |
Potassium 453mg | 12 % | |
Total Carbohydrate 195.4g | 57 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 186.8g | ||
Protein 16.3g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 991
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