Brazilian Black Beans and Rice

A flavorful and robust dish of tender black beans simmered with aromatics, served over fluffy white rice with fresh toppings.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Latin
• Difficulty: Easy
• Cost: $1.44/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Fiber

Tags

• quick
• kid-friendly
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 0.5 cup yellow onion (chopped)
• 3 clove garlic (minced)
• 2 can black beans (undrained)
• 1 cup chicken broth
• 1 bay leaf
• 0.5 teaspoon ground cumin
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cup white rice (uncooked)
• 0.25 cup fresh cilantro (chopped)
• 1 lime (wedges)

Instructions

1. Cook the white rice according to package directions, typically by combining 2 cups white rice with 4 cups water and a pinch of salt in a saucepan, bringing to a boil, then reducing heat to low, covering, and simmering for 15-20 minutes until water is absorbed. Fluff with a fork.
2. While rice cooks, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
3. Add undrained black beans, chicken broth, bay leaf, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, allowing flavors to meld and liquid to thicken slightly.
4. Remove the bay leaf. Serve the Brazilian black beans over the fluffy white rice. Garnish with chopped fresh cilantro and a squeeze of lime juice, if desired.

Notes

For a heartier meal, you can add diced cooked ham or chorizo to the beans. A dash of hot sauce adds an extra kick for those who like it spicy.

Nutrition (per serving)

• Calories: 420
• Protein: 17 g
• Carbohydrates: 70 g
• Fat: 9 g
• Fiber: 13 g
• Sodium: 800 mg
• Saturated Fat: 1.5 g
• Sugar: 2 g
• Cholesterol: 5 mg