Quick Black Bean and Rice Skillet
A hearty and budget-friendly black bean and rice skillet with a touch of cumin and chili powder for a satisfying main meal.
5 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
11g protein
62g carbs
5g fat
Ingredients
For 4 servings
- 1 cup black beans
- 1 cup rice
- 2 tablespoons vegetable oil
- 1 onion
- 2 cloves garlic
- 1 14-ounce can canned tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt — to taste
- 2 cups water
- 1 bell pepper
Instructions
- 1
Rinse and drain black beans thoroughly under cold water.
- 2
Chop the onion and bell pepper into small pieces and mince the garlic cloves.
- 3
Heat vegetable oil in a large skillet over medium heat.
- 4
Add the chopped onion and bell pepper to the skillet and sauté for 3-4 minutes until softened.
- 5
Add minced garlic and continue to sauté for another 1 minute until fragrant.
- 6
Stir in cumin and chili powder, cooking for 30 seconds to release the flavors.
- 7
Add rice, canned tomatoes with juice, black beans, and water to the skillet.
- 8
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and liquid is absorbed.
- 9
Season with salt to taste and serve hot.
Cook it this week.
NeatEat plans Quick Black Bean and Rice Skillet — and the rest of your week — around your budget, groceries included.