Ingredients
- 1 tablespoon plant-based butter or neutral oil
- 1 yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon cayenne, more or less to taste
- 1 cup white rice
- 14.5- ounce can black beans, drained and rinsed
- 2¼ cup water or vegetable stock
- 2 scallions, trimmed and minced
- Salt and pepper to taste
Instructions
Cook the aromatics:
- Melt the plant-based butter into a 4-quart pot over medium-high heat. Once bubbly, add the diced onion and cook for 5–7 minutes until it just softens.
- Add the garlic and cook for 1 minute.
Bloom the spices:
- Add the chili powder, cumin, paprika, and cayenne and cook, stirring into the aromatics, for 1 minute until fragrant.
Toast the rice:
- Add the white rice and cook for 1 minute. Add the black beans and toss to coat.
Simmer the rice:
- Pour in the water or vegetable stock and bring to a boil—season with salt. Reduce heat to low and stir the black beans and rice. Cover and simmer for 20 minutes. Turn off the heat and let the rice stand for 5 minutes.
Finish the black beans and rice:
- Remove the cover from the pot and add the minced scallions. Cover once more and let stand for 5 minutes to steam the scallions.
To serve:
- Serve the black beans and rice with burritos or alongside your favorite grilled or roasted protein. Enjoy!
Nutrition
Calories: 343kcal | Carbohydrates: 65g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 45mg | Fiber: 11g | Sugar: 1g