Black Beans and Rice Recipe

Black beans and rice are one of the best sides and super versatile! With lime, garlic and spices, this is a tangy side dish to please everyone.

They take 5 minutes to prepare, 25 minutes to cook, and serve 8.

INGREDIENTS

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 5 cloves garlic, minced

• 1 1/2 teaspoons ground cumin

• 2 cup uncooked white rice, long grain or jasmine rice

• 4 cups chicken broth (or stock)

• 2x 14 ounce cans black beans, drained and rinsed

• 3-4 tablespoons lime juice, (adjust to your tastes)

• 4 tablespoons finely chopped coriander (or parsley), to garnish

INSTRUCTIONS

• Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.

• Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).

• Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.

Nutritional Information, per serving: 216 calories, 40g carbohydrates, 4g protein, 4g fat, and 434mg sodium.

Recipe inspiration taken from Cafe Delites