Simple Black Bean and Rice Skillet
A hearty, filling, and budget-friendly black bean and rice skillet meal that's perfect for lunch or dinner.
10 min
Prep
35 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
65g carbs
5g fat
Ingredients
For 4 servings
- 1 cup dried black beans
- 1 cup rice
- 1 onion
- 1 can canned diced tomatoes
- 1 green bell pepper
- 2 clove garlic cloves
- 2 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt — to taste
- black pepper — to taste
- 2 cup water
- cilantro — to taste
Instructions
- 1
Rinse and soak the black beans in water overnight or for at least 8 hours, then drain and set aside.
- 2
Dice the onion and green bell pepper. Mince the garlic cloves.
- 3
In a large skillet, heat olive oil over medium heat. Add the diced onion, green bell pepper, and minced garlic, and sauté until the onions are translucent, about 5 minutes.
- 4
Stir in the ground cumin and chili powder, cooking for an additional minute until fragrant.
- 5
Add the drained black beans, rice, canned diced tomatoes (with juice), and water to the skillet. Stir to combine.
- 6
Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice and beans are tender and the liquid is absorbed.
- 7
Season with salt and black pepper to taste.
- 8
Garnish with chopped cilantro and serve warm.
Cook it this week.
NeatEat plans Simple Black Bean and Rice Skillet — and the rest of your week — around your budget, groceries included.