Ingredients
Scale
- 1 cup Long-Grain Rice (Rinsed under cold water)
- 2 cups Vegetable Broth (Low-sodium preferred)
- 1 can (15 oz) Black Beans (Drained and rinsed)
- 1 cup Bell Peppers (Diced, any color)
- 1 medium Onion (Chopped)
- 3 cloves Garlic (Minced)
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 lime Lime (Cut into wedges for serving)
- ¼ cup Fresh Cilantro (Chopped)
- Salt and Pepper (To taste)
Instructions
- Gather all ingredients and rinse the rice under cold water.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and stir for 30 seconds until aromatic.
- Incorporate diced bell peppers and stir for another 3-4 minutes.
- Add ground cumin and chili powder, stirring to combine and toast for 1 minute.
- Pour in vegetable broth and bring to a boil. Add rinsed rice and stir well.
- Reduce heat to low, cover, and simmer for 15-20 minutes.
- Add drained black beans and fold into the rice.
- Cover and let sit off heat for 5 minutes.
- Prepare lime wedges while the mixture rests.
- Fluff the rice with a fork and stir in chopped cilantro. Adjust salt and pepper to taste.
- Serve in bowls, garnished with lime wedges.
Notes
Rinse rice well to remove excess starch. Customize with additional toppings like avocado or cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg