Easy Black Beans and Rice


I have made this a number of times in the last couple of weeks. It’s a great side dish, and can also be served as a nice vegetarian entree. My husband and I both loved it. The boys? Not so much. My goal is to get my self-proclaimed vegetarian son to like this. It would be such a perfect meal for him since his diet is so limited, and he refuses to eat any meat. I’ll keep trying.

I like this recipe because I always seem to have a can of black beans in the cabinet, and rice is a staple for me as well, so if I haven’t had a chance to run to the store for groceries, I can always throw this together and it’s really delicious.  I also like the fact that it all cooks in one pan.

Easy Black Beans and Rice

1/2 onion, chopped
2 cloves garlic, minced
1/2 tablespoon olive oil
1/2 cup long grain rice
1 teaspoon Tabasco Chipotle sauce (or to taste, more if you like your dishes spicy)
1 1/2 cups chicken broth
1 can black beans, drained

Saute the onion and garlic over medium heat for a few minutes in the olive oil until soft. Add the rice and stir for a minute or two. The rice will start to turn white. Add the broth, chipotle sauce, and black beans to the pan. Bring to a boil, then turn down heat, cover, and simmer for about 20 – 30 minutes until the rice is cooked and fluffy. If the rice looks like it is drying out and it isn’t cooked yet, you can add a little more broth or water while it’s cooking.

Yield: 3 – 4 servings

One year ago: Jerk Shrimp Mini Pies
Two years ago: Chocolate Stout Cupcakes
Three years ago: Black and White Cookies
Four years ago: Zucchini Gratin

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