Quick and Easy Black Beans and Rice recipe

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Ingredients

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
½ teaspoon Creole seasoning, or to taste
½ teaspoon dried cilantro

Nutrition Info

233.3 calories
carbohydrate: 39.9 g
cholesterol: : -
fat: 5 g
fiber: 5.8 g
protein: 7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 468.7 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.

  2. Stir 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.

  3. Gently stir Creole seasoning and cilantro into the beans and rice.

Recipe Yield

6 servings

Recipe Note

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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