Weekday Black Beans and Rice
Black beans and rice is a staple dish in many Latin American countries and is often referred to as ‘Moros y Cristianos’, meaning ‘Moors and Christians’, representing the cultural fusion between the Moors (black beans) and the Christians (white rice).
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 13.
Weekday Black Beans and Rice
Ingredients
Instructions
-
Rinse and soak the black beans overnight.
-
In a large pot, add the soaked black beans and enough water to cover them. Bring to a boil, then reduce heat and simmer for about 1 hour or until the beans are tender.
-
In a separate pot, cook the rice according to package instructions.
-
In a skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Sauté until softened.
-
Add tomato, cumin powder, paprika, salt, and black pepper to the skillet. Cook for another 5 minutes.
-
Drain the cooked black beans and add them to the skillet. Mix well.
-
Serve the black beans and rice together, garnished with cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 65g22%
- Sugars 2g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.