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Black Beans and Rice

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    Chopped avocado and a squeeze of lime add fresh flavor to this classic pantry dish.
    • Yield Serves 4
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    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.

    Recipe Reviews

    • Diane_from_Wisconsin
      26 Mar, 2012

      Fantastic simple stand-by recipe! This came out perfectly the first time I made it, AND I've made it several times since - it is a winner every time. Thanks, Luncinda, for another great recipe!

    • Lindabiles
      22 Mar, 2012

      I went to the pantry, gathered ingredients to include brown rice, then to the fridge, and grabbed a bag of salad fixings. I did not have an avocado. I used a red onion, and red and green peppers, Voila, a dish very similar to a dish my husband ate in Costa Rica. FANTASTIC!! He wants the same dish for supper over eggs, Thanks for great dish Lucinda. I have tried many of your recipes and you bring joy to so many of our meals. Your show is still on TV and we've already finished lunch!!

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