Description
A classic Spanish dish that combines rice and black beans, bursting with flavor and perfect for cozy dinners.
Ingredients
- 1 cup long-grain rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat some oil in a large pot over medium heat. Sauté the onion and garlic until they’re softened and fragrant.
- Toss in the chopped bell pepper and cook for an additional 2–3 minutes until just tender.
- Stir in the rice, cumin, paprika, salt, and pepper, ensuring the rice is well-coated with the spices.
- Pour in the vegetable broth and diced tomatoes. Bring to a rolling boil.
- Reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Fold in the black beans and heat through, allowing everything to blend beautifully.
- Serve hot, garnished with fresh cilantro.
Notes
Rinse your rice to remove excess starch. Adjust spices to your taste with cayenne for extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish