Comforting Black Beans and Rice with Cumin and Vegetables
Black beans and rice make a simple, filling side or vegetarian main. Onion, green pepper, garlic and cumin give the beans depth while the rice absorbs the tomato-rich cooking liquid.
Servings
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 green pepper chopped
- 2 garlic cloves minced
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 cans black beans 400 g each, drained and rinsed
- 400 g diced tomatoes with juices
- 180 g long-grain rice
- 480 ml vegetable stock
- 2 tbsp fresh coriander chopped, optional
Instructions
- Warm the oil in a saucepan and cook the onion and green pepper until softened.1 tbsp olive oil, 1 onion, 1 green pepper
- Add the garlic, cumin, salt and pepper and cook for 30 seconds.2 garlic cloves, 1 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper
- Stir in the black beans, tomatoes, rice and stock. Bring to a simmer.2 cans black beans, 400 g diced tomatoes, 180 g long-grain rice, 480 ml vegetable stock
- Cover and cook gently until the rice is tender and the liquid is absorbed.
- Rest for 5 minutes, fluff with a fork and finish with coriander if using.2 tbsp fresh coriander
Drink pairing
Earthy beans and cumin pair well with citrus, gentle spice and clean acidity.
Alcoholic
- Albariño
- Light Tempranillo
- Mexican lager
Non alcoholic
- Lime sparkling water
- Hibiscus iced tea
- Alcohol-free Mexican lager
Nutrition per serving
Calories: 241kcal (12%) | Carbohydrates: 46g (15%) | Protein: 5g (10%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Sodium: 789mg (34%) | Potassium: 351mg (10%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 502IU (10%) | Vitamin C: 36mg (44%) | Vitamin E: 1mg (7%) | Vitamin K: 8µg (8%) | Folate: 20µg (5%)
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