Black Bean Rice
Cuban flavoured black beans simmered with garlic, onions, and lime juice. Served in a bowl with long grain wild rice and fresh coriander
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
- 150 g long grain rice (I used mixed long grain and wild rice)
- 300 ml boiled water
- 0.5 tbsp oil
- 1 clove garlic (finely copped)
- 200 g onion (finely chopped)
- 2 400g tins Black beans in water (235g in each drained tin)
- 150 g whole roasted peppers from a jar (or fresh peppers if you prefer)
- 0.5 tsp groung cumin
- 0.5 tsp dried oregano
- 1 juice of a lime
- pinch salt and pepper to season
- 30 g fresh coriander to serve
Add the dried rice to a pan, cover with the boiled water and place on a medium heat. Bring to the boil then place on a lid and simmer for 15 minutes or until all the water has evaporated.
Once the rice has cooked, remove from the heat and set to one side for at least 10 minutes, leaving the lid on.
Whilst the rice is cooking place a large shallow pan or wok on a medium heat. Add the oil and once hot add the garlic, followed by the onions. Fry for 1 to 2 minutes until soft.
Next add the cumin and oregano and continue to fry.
Then add the red peppers followed by the black beans and their liquid, seasoning and lime juice
Bring the whole pan to a simmer, then place on a lid and cook for 20 minutes.
Return to the rice, remove the lid and fluff with a fork before serving. After the beans have been cooking for 20 minutes, take off the lid and stir in the fresh coriander. Add more lime juice of desired then served alongside the rice.
Serving: 511g | Calories: 608.1kcal | Carbohydrates: 109.6g | Protein: 26.1g | Fat: 6g | Saturated Fat: 1g | Sodium: 520mg | Sugar: 9.3g