"This is my favorite emergency meal, made almost entirely of pantry ingredients when a trip to the store has been missed or is out of the question for some reason." — GYPSY-WITCH
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uncooked white rice
1 (15 ounce) can
black beans; drain and reserve liquid
1 1/2 teaspoons
My husband and I eat a version of this meal at least once a week (we started several years ago when I was still in college). Although I don't use cilantro or lemon juice, I usually do add some cumin and garlic to the beans. I make a big sticky pot of white rice and stir the beans (and all of the juice) into the rice. Sometimes we'll grill some chicken breasts on the Foreman, cut it into strips and mix them in as well. We top with salsa, cheese, and sour cream. Makes a great burrito filling, too! A filling, healthy (a few ounces of black beans has 10 times the antioxidents as the same amount of blueberries!), and tasty meal.
As is, I didn't care for it... very bland and unappealing. I made it again, but this time omitted the lemon juice, cilantra, and garlic-- instead I added 2 packets of Goya Sazon and some black bean salsa, which improved it somewhat.
Sounded too bland for us so, I sauted an onion in about 2 tbls. butter until soft then added the black bean juice and enough water to make 2 cups liquid. For my spices I added chili powder, cayenne pepper, garlic, cilantro, and cumin. (No lemon juice) Brought all that to a boil, added 2 cups rice. Cooked 20 minutes. Once the rice was cooked I added the black beans and cooked spicy link sausage. I think it would also be great with chicken or shrimp. Mine was pretty spicy, but everyone asked me to make it again.
Pass around a bottle of good red wine vinegar and a bowl of finely chopped onions to add a little extra spark. Loved the beans without the extras too.
I made this with my own little twists. I used fresh cilantro and garlic. I also used lime juice instead of lemon. I also added some cayenne pepper for an extra little zing! I'd say it was pretty good. :)
This recipe was really good, but it needed a lot of tweaking I also sauteed the onions with butter and garlic, while cooking the rice. Then I drained the beans, and added everything to a pan, and had it on top of the stove for a while. While doing that I added a little celery, cilantro, and parsley. It came out pretty good, but I forgot to spice it up so everyone added hot sauce, which also worked out b/c everyone likes it at different levels of hotness. Will make again, and was pretty good, but I think it will be a "nothing else to make" recipe.
This truly is an easy recipe, although I would go easy on the cilantro next time.
I found this recipe to be quite good after a bit of tweaking. There was no meat thawed for dinner, it was a rainy day, and I was pressed for time.
I prepped my rice in a rice cooker, used Tony Chachere's Original Creole Seasoning instead of garlic powder, added some diced Vlasic Roasted Red Sweet Peppers, fresh lemon juice, and a teaspoon of bacon drippings. I went easy on the Cilantro, too. I added more water as it was warming up and let it simmer down. Good stuff! I bet it'll taste even better later. Thanks, gypsy!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Tasting Black Beans With Rice
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 272
** Calories from Fat: 5
You won’t believe how simple this black bean side dish is. Enjoy!
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