Black Beans and Rice

Chopped avocado and a squeeze of lime add fresh flavor to this classic pantry dish.

  • Servings: 4

Source: Mad Hungry, March 2011

Ingredients

  • 3 tablespoons olive oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 (15.5-ounce) cans black beans, drained and rinsed
  • 1/2 cup water
  • 3 cups cooked white rice
  • 1 avocado, chopped
  • 1 lime, cut into wedges

Directions

  1. Heat 2 tablespoons oil in a large saute pan over medium-high heat. When oil shimmers, add garlic, salt, and half the onion. Cook, stirring occasionally, until onion is soft and translucent, about 3 minutes.

  2. Stir in black pepper, cumin, and oregano and cook 1 minute more.

  3. Add beans and water to pan and continue cooking, stirring occasionally, until beans are warmed through, about 5 minutes. Remove from heat and stir in remaining tablespoon oil.

  4. Serve black beans over white rice and garnish with remaining onion, avocado, and lime wedges.

Reviews

Be the first to comment!