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🥘 Black Bean Rice (Arroz con Frijoles Negro)

490 kcal · 40 min · 4 servings

Ingredients

• 250 g Long-grain rice
• 240 g Black beans (canned, drained)
• 1 Stk Onion
• 2 Stk Garlic cloves
• 1 Stk Red bell pepper
• 200 ml Coconut milk (can)
• 250 ml Vegetable broth
• 2 TL Cumin (ground)
• 1 TL Oregano (dried)
• 2 EL Olive oil
• 6 g Salt
• 1 Bund Parsley (fresh)

Instructions

1. 1. Dice the onion and bell pepper into small cubes. Crush the garlic finely.
2. 2. Heat the olive oil in a large pot. Fry the onion, pepper, and garlic for 5 minutes until the onions are soft.
3. 3. Stir in the cumin and oregano. Fry the spices for 1 minute until fragrant.
4. 4. Add the rice and stir it for 2 minutes to allow it to absorb the spices.
5. 5. Pour in the coconut milk and vegetable broth. Bring everything to a boil.
6. 6. Remove the pot from the heat, cover it, and let the rice simmer on low heat for 18 minutes.
7. 7. Add the black beans and salt. Stir carefully without mashing the beans.
8. 8. Cover the pot again and let the dish rest for another 5 minutes to allow the beans to warm through.
9. 9. Finely chop the parsley and mix it into the rice.
10. 10. Serve the dish warm in deep bowls.

Nutrition per serving

• kcal: 490
• Protein: 22 g · Fett/Fat: 12 g · Carbs: 72 g