minutes. Quick Tip: No vegetable broth on hand? Used fresh cilantro, not dried. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 140 calories; protein 6.3g 13% DV; carbohydrates 27.1g 9% DV; fat 0.9g 1% DV; cholesterol 0mg; sodium 354.4mg 14% DV. this link is to an external site that may or may not meet accessibility guidelines. Bring to a boil; reduce heat, and simmer uncovered, 30 minutes, stirring occasionally. Serve right away topped with avocado, crushed tortilla chips, salsa and/or vegan sour cream or use in tacos, burritos or salads. Everybody understands the stuggle of getting dinner on the table after a long day. Set the manual mode to cook … Pleasantly seasoned subtle flavor and just perfect as a side dish to Mexican entrees. Try it paired with avocado in sour cream in a rice and bean burrito or piled into corn tortillas and topped with your favorite taco fillings. The recipe is full of flavor on its own but even better with toppings like: The mixture also makes a wonderful addition to tacos, burritos, bowls and salads. I made it per the recipe, tasted it, and added cilantro, and a can Rold Gold Mexican Fiesta Tomatoes, much better. White or brown rice? Was fantastic. My VERY picky two year-old loved it and my husband insisted that it go in our regular rotation! I also used minced garlic from a jar (approx 3 tsp). If you choose to go the white rice route, decrease the vegetable broth by at least 1 cup and decrease cook time to 15-20 minutes. Beans and rice can also be made in an Instant Pot. As an Amazon associate I earn from qualifying purchases; read my disclaimer policy for more information. While the rice is cooking, start sauteing the onion, garlic, bell peppers and jalapeno. White rice uses a 2 cups liquid : 1 cup rice ratio, whereas brown rice works best with 2.5 cups liquid : 1 cup brown rice. Amount is based on available nutrient data. ★☆ Cook for about 40 minutes or until the rice is tender. Keeps for 4-5 days in the refrigerator. Squeeze with fresh lime juice and additional cilantro just before serving. Stir to combine. ★☆ I added 1 can tomatoes w/chiles, 1 can of corn, 1 can of beans, 2tsp cumin, 2 tsp tumeric, splash of lime, chicken broth. ★☆ I don't mean that you should mix it in with the beans and rice, just put some on your plate and then get a bit of cottage cheese on your fork along with the beans and rice for each bite. Your email address will not be published. I like black beans and kidney beans best. Did you make this recipe? My husband really liked it too so I will be making it again for sure. At the start of the shutdown for the virus, I had to buy canned goods for back up when I couldn’t get out. Even my meat-eater hubby loved it! Looking for an Instant Pot version? I almost fainted from shock! How to make black beans and rice quickly. Back to Quick and Easy Black Beans and Rice. Quick Tip: If you don’t have any jalapeno on hand, try canned green chilis or add a pinch of red pepper flakes or cayenne for some heat. Delicious! It’s vegan, gluten-free, oil-free, sugar-free and easily customizable based on whatever you have available. Served it with ribs and it was a perfect side dish. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Enjoy as is, served with avocado and salsa or added to tacos, salads and burritos. To make it an entree, I crisped 1 lb. Not bland at all with the extra additions. This recipe for black beans and rice is the best! I made the following changes: 1 tsp granulated garlic instead of 2 cloves (non in the house), chicken broth instead of veggie, 2 tsp cumin, only 1 can of black beans, plus added 1 can of corn (drained) and 1 can of Rotel tomatoes (undrained).