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Collection: Rice Beans Lentils Tofu Potatoes
Recipe By: N Y Times Cooking
Black Beans And Rice
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped (about 1 ¼ cups)
- 1¾ cups chicken or vegetable stock or water
- 1 teaspoon salt
- 1 cup long-grain rice
- 1 (15.5-ounce) can black or pinto beans
- Lime wedges or cilantro leaves, for garnish (optional)
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Directions
- In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
- Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
- Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
- Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.
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