- 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
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.
Finish the black beans and rice:
Calories: 343kcal | Carbohydrates: 65g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 45mg | Fiber: 11g | Sugar: 1g