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Garlic-Infused Black Beans and Rice with Cumin

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PREP TIME
5 min
COOKING TIME
25 min
TOTAL TIME
30 min
SERVINGS
6 servings
Dinner Mexican
Garlic-Infused Black Beans and Rice with Cumin
Ingredients
  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup uncooked white rice
  • 1 1/2 cups low sodium, low fat vegetable broth
  • 3 1/2 cups canned black beans, drained
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
Instructions
1
Heat a generous amount of oil in a medium-sized saucepan over a moderately high heat setting. Introduce the sliced onion and minced garlic into the pan, stirring constantly until the onion has become translucent and its initial firmness has diminished, approximately 4 minutes have passed.
2
Combine the cooked rice with a small amount of oil in the pan, stirring to coat the grains evenly. Continue cooking and stirring for an additional 2 minutes.
3
Pour in vegetable broth, causing the mixture to rapidly come to a rolling boil. Cover the saucepan with a lid and gradually decrease the heat to a low simmer, allowing the liquid to be fully absorbed by the rice, which should take around 20 minutes.
4
Stir in cooked beans, a sprinkle of cumin, and a pinch of cayenne pepper to warm the beans through.