Ingredients and Weight:
- Black beans (1 pound)
- Brown rice (1 cup)
- Onion (1 medium, chopped)
- Bell pepper (1 medium, chopped)
- Garlic (2 cloves, minced)
- Cumin (1 teaspoon)
- Chili powder (1/2 teaspoon)
- Salt (to taste)
- Black pepper (to taste)
- Vegetable broth (4 cups)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the black beans and pick over them to remove any debris.
- In a large pot or Dutch oven, combine the black beans, brown rice, onion, bell pepper, garlic, cumin, chili powder, salt, and black pepper.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the beans are cooked through.
- Remove from heat and fluff the rice with a fork.
Nutritional Information:
- Calories: 250 per serving (1 cup)
- Fat: 2 grams
- Carbohydrates: 45 grams
- Protein: 15 grams
- Fiber: 10 grams
Dish Characteristics:
- Hearty and flavorful
- Packed with plant-based protein and fiber
- Budget-friendly
- Easy to prepare and cook
- Suitable for vegan, vegetarian, and gluten-free diets
User Comments:
- "This is my go-to recipe for a quick and easy meal. It's always a hit with my family."
- "I love that this recipe is so versatile. I can add other vegetables or spices to customize it to my taste."
- "The beans and rice are so creamy and flavorful. I could eat this every night!"
Special Precautions and Tips:
- If you don't have vegetable broth on hand, you can use water instead. Just add a little more salt to taste.
- To make the beans more flavorful, you can soak them overnight in water before cooking.
- To add a bit of heat to the dish, you can add a dash of cayenne pepper or sriracha sauce.
