Easy Mexican Black Beans and Rice
A quick and easy meatless meal or side dish that the whole family can enjoy.
Equipment
- small pot with lid
- wooden spoon
- fine mesh strainer
- can opener
Ingredients
- 1 cup white rice (0.20) uncooked
- 1 Tablespoon olive oil (0.11)
- 1 bell pepper (0.86) any color, diced
- 4 garlic cloves (0.41) minced
- 1 teaspoon salt (0.04)
- 1 teaspoon cumin (0.08)
- 1/2 teaspoon black pepper (0.16)
- 1/2 teaspoon paprika (0.04)
- 1/2 teaspoon onion powder (0.03)
- 1 cup water (0.00)
- 15 ounces diced tomatoes (0.96) in juice
- 15 ounces black beans (0.78) drained and rinsed
- 1/2 cup Monterey jack cheese (1.11) shredded
Instructions
- Rinse the uncooked rice in a fine mesh strainer under running water until water runs clear. Set aside. Repeat with beans.
- In a small pot heat olive oil over medium heat and saute the pepper for about 5 minutes. Add the garlic and seasonings. Heat 30 seconds more.
- Add the water and canned tomatoes with juice. Give a good stir with a wooden spoon and loosen any stuck-on seasonings.
- Add the rinsed rice and beans to the pot. Bring to a boil over medium-high heat. Once boiling, cover and reduce to simmer for 20 minutes.
- Top with cheese if desired and cover once more to melt. Add any toppings for individual servings.
Notes
If using pre-cooked rice, omit the water and simply heat through once all ingredients are combined.