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| Quick and Easy Black Beans and Rice |
"This is a recipe I use in lieu of kidney beans and rice because I just happen to love the flavor of black beans. We never have leftovers of this side dish!"
Ingredients :
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups water
- 1 (15.5 ounce) can black beans
- 1 teaspoon ground cumin
- 1 beef bouillon cube
- 1 cup rice
- 1/2 teaspoon Creole seasoning, or to taste
- 1/2 teaspoon dried cilantro
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 40M |
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- Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
- Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
- Gently stir Creole seasoning and cilantro into the beans and rice.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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