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Quick and Easy Black Beans and Rice Recipe

Recipe by: Paula

"This is a recipe I use in lieu of kidney beans and rice because I just happen to love the flavor of black beans. We never have leftovers of this side dish!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In40 m
  • 1Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
  • 2Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
  • 3Gently stir Creole seasoning and cilantro into the beans and rice.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 233 cals
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 cups water
  • 1 (15.5 ounce) can black beans
  • 1 teaspoon ground cumin
  • 1 beef bouillon cube
  • 1 cup rice
  • 1/2 teaspoon Creole seasoning, or to taste
  • 1/2 teaspoon dried cilantro
Nutrition

Amount per serving ( 5 total)

  • Calories:
    233
    12%
  • Fat:
    5
    8%
  • Carbs:
    39.9
    13%
  • Protein:
    7
    14%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

5 Photos in the recipe
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