Ingredients and Weight:
- Long grain rice: 1 1/2 cups (300g)
- Black beans, cooked: 2 cups (400g)
- Vegetable broth: 3 cups (720ml)
- Olive oil: 2 tablespoons (30ml)
- Onion, chopped: 1 medium (100g)
- Red bell pepper, chopped: 1 medium (120g)
- Poblano pepper, seeded and chopped: 1 small (60g)
- Garlic, minced: 3 cloves (15g)
- Smoked paprika: 2 teaspoons (4g)
- Cumin: 1 teaspoon (2g)
- Salt and black pepper to taste
- Fresh cilantro, chopped: 1/4 cup (10g)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Difficulty Level: 2 (Simple)
Preparation Method Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, bell peppers, and garlic and cook until softened, about 5 minutes.
- Stir in the rice and cook for 1 minute, stirring constantly.
- Add the vegetable broth, black beans, paprika, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until the rice is cooked through and all the liquid has been absorbed.
- Stir in the cilantro and serve.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 6g
- Protein: 10g
- Carbohydrates: 40g
- Fiber: 5g
Dish Characteristics:
- Aromatic and flavorful
- Rich and savory
- Perfect for a hearty meal
- Suitable for American taste
- Inspired by Spanish rice recipes
User Comments:
- "This dish is absolutely delicious! It's so easy to make and packed with flavor."
- "I love how versatile this recipe is. I've added other ingredients like corn, tomatoes, and jalapeños."
- "This is my go-to recipe for a quick and easy dinner. It's perfect for busy weeknights."
Special Precautions and Tips:
- Be careful not to overcook the rice. It should be tender but still have a slight bite.
- For a vegetarian version, omit the black beans.
- To make this dish ahead of time, cook the rice and beans according to the directions and reheat when ready to serve.
