This recipe is a staple in our house. It is cheap, delicious and makes for great leftovers!
I usually eat mine taco-style in tortilla shells with shredded cheese, tomato, lettuce, and guacamole. James prefers to load his up with taco fixings and eat with chips. Either way is great!
This is a relatively cheap recipe at $0.80 per generous serving. Happy eating!
Southwest Black Beans & Rice
Rice, Black Beans, Corn and some basic spices make for a hearty vegetarian main dish or a great side dish!
- 2 teaspoons olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped or minced
- 3/4 cup uncooked rice (I usually use long grain)
- 1 1/2 cups vegetable broth (or salted water if you don’t have broth)
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 can of black beans (about 15 ounces), drained
- 1 small can of whole kernel corn (8-9 ounces), drained
- Heat olive oil in a medium size saucepan on medium heat. Add garlic and onion and cook for about 5 minutes, stirring occasionally.
- Add rice and cook for an additional 1-2 minutes (until slightly toasted).
- Add vegetable broth and bring mixtures to a boil. Cover and reduce heat to low for about 20 minutes.
- Add cumin and chili powder and stir into rice mixture.
- Stir black beans and corn into the mixture.
- Serve with all the standard taco fixings inside of tortillas, with tortilla chips, or just enjoy plain!