Whether you’re trying to lose weight or make healthier meal choices or just want a recipe that is delicious and reheats well in your microwave, then my black beans and rice recipe is the way to go. Once you taste this dish, you will be glad that I shared it with you for how much tastier and better for your health and body it is compared to fast food or a typical sandwich.
My recipe is so simple to make, which is yet another reason to love it. This meal has the goodness of browning onions in a mix of seasoned rice, tomatoes and just enough macaroni for wonderful flavor and texture. It also can be transformed into a vegetarian recipe by eliminating the chicken bouillon cubes. Something else that is fun to do is switch oil for a different take on this recipe, which I like to do to vary the taste.
Normally, I use dried beans when I cook. However, black beans are very hard to soften up in my experience. I always have better luck just using the canned version for this recipe. Besides that, it quickens the process when you want a quick and easy lunch or dinner.
Hopefully, you will want to give my black beans and rice recipe a try. This recipe makes at least seven servings, but it does reheat well so keep that in mind. In fact, it is perfect a quick lunch. You also might want to try my curried rice and beans that is also so good.
Black Beans and Rice
2 cups of uncooked rice
1/4 cup of olive oil or pumpkin seed or avocado oil
1 medium onion, finely chopped
1 can of black beans (15 ½ oz.), drained
1 can diced tomatoes (14 ½ oz.)
2 chicken bouillon cubes
1/4 teaspoon of rosemary leaves
1 ½ teaspoons of salt
1 tablespoon + 1 teaspoon of sugar
4 cups of water
1/4 teaspoon of black pepper
½ cups of uncooked macaroni
Fry the chopped onions in the oil in a heavy pot until golden brown.
Rinse the rice and add to the pot with the cooked onions. Then add the macaroni, water, tomatoes, bouillon, rosemary, salt, pepper, sugar, and black beans and bring it to a boil before reducing the heat to low. After you turn down the heat, cook for about 25 to 30 minutes or until the rice is tender.
ENJOY!
This recipe has the goodness of browning onions in a mix of seasoned rice, tomatoes and just enough macaroni for wonderful flavor and texture. It also can be transformed into a vegetarian meal by eliminating the chicken bouillon cubes.
- 2 cups of uncooked rice
- 1/4 cup of olive oil or pumpkin seed or avocado oil
- 1 medium onion finely chopped
- 1 can of black beans 15 ½ oz., drained
- 1 can diced tomatoes 14 ½ oz.
- 2 chicken bouillon cubes
- 1/4 teaspoon of rosemary leaves
- 1 ½ teaspoons of salt
- 1 tablespoon + 1 teaspoon of sugar
- 4 cups of water
- 1/4 teaspoon of black pepper
- ½ cups of uncooked macaroni
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Fry the chopped onions in the oil in a heavy pot until golden brown.
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Rinse the rice and add to the pot with the cooked onions. Then add the macaroni, water, tomatoes, bouillon, rosemary, salt, pepper, sugar, and black beans and bring it to a boil before reducing the heat to low. After you turn down the heat, cook for about 25 to 30 minutes or until the rice is tender.
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ENJOY!
