Description
A delicious and easy-to-make one-pot dish featuring Mexican rice and beans, perfect for Cinco de Mayo celebrations.
Ingredients
Scale
- 1 cup long-grain rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a little oil over medium heat and sauté the chopped onion until translucent.
- Add the minced garlic and cook for another minute.
- Stir in the rice, cumin, chili powder, salt, and pepper, and cook for 2-3 minutes.
- Add the diced tomatoes, black beans, and vegetable broth to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked.
- Fluff the rice with a fork and garnish with fresh cilantro before serving.
Notes
- This dish can be made vegan by ensuring the vegetable broth is plant-based.
- Feel free to add other vegetables like bell peppers or corn for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg