Quick and Easy Frijoles and Rice
A quick and easy weeknight dinner. Black beans, rice and crunchy bell pepper make for a full protein-loaded meal. Can be served the traditional way over rice, or used for Latin dishes like burritos, fajitas, and salads.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4
Ingredients
- 1 cup¼¼ white rice
- 1 tsp olive oil
- 1 small red onion diced
- 2 garlic cloves minced
- 1 medium red bell pepper seeded and chopped
- 1 small jalapeno seeded and thinly sliced
- 1 tsp cumin
- tsp cayenne pepper
- 1 tsp salt
- 1 lime, juice thereof
- 1 can black beans drained and rinsed
- 1 bunch fresh cilantro finely chopped
Instructions
- Cook rice according to package instructions. While it's cooking, prepare the beans.
- Heat oil in an iron skillet over medium heat. Add onions and garlic and sauté for 5-7 minutes, until translucent and fragrant.
- Add bell peppers and jalapeños, sautéing for another minute and stir to combine.
- Stir in cumin, cayenne, salt, and lime juice.
- Add black beans, stirring until well combined, then bring to a simmer. Simmer for 5 minutes. Remove from heat.
- Stir in cooked rice and serve immediately with fresh cilantro and lime juice.
- Leftovers keep in the fridge for up to 3 days. If you plan on eating it later, reserve topping with cilantro and lime juice until ready to eat.