Spanish Rice with Black Beans
This Spanish rice is a great side dish, but can also double as a meal. Make it totally vegan too!
Servings: 4 -6
Calories: 522kcal
Ingredients
- 1 tbsp butter
- 2 tbsp olive oil
- 1 small onion chopped
- 1 clove garlic minced
- 2 tbsp finely diced jalapeño pepper
- 1/2 green pepper diced
- 28 oz 1 can diced tomatoes (don’t drain)
- 1 cup Basmati rice see NOTES
- 2 cups chicken stock
- 2 tsp taco seasoning
- 15 oz 1 can black beans, drained and rinsed
- 1 tsp pepper
- 2 tsp salt optional
- 2 tbsp chopped cilantro
Instructions
- Heat a large, deep skillet over medium heat. Add the olive oil, butter, chopped onion, garlic, green pepper and jalapeño. Cook for 3-5 minutes, being careful not to burn.
- Add the entire can of tomatoes, rice, chicken stock, black beans, taco seasoning, pepper and salt (if using). Stir to combine.
- Bring mixture to a boil, cover and reduce heat to low. Cook for 20-25 minutes or until rice is tender and most of the liquid is absorbed.
- Stir in cilantro.
Notes
Plain long-grain rice may be substituted. To make vegan: eliminate butter and use 3 tbs olive oil. Substitute vegetable stock for chicken stock.
Nutrition
Serving: 1serving | Calories: 522kcal | Carbohydrates: 85g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1631mg | Potassium: 1223mg | Fiber: 15g | Sugar: 13g | Vitamin A: 665IU | Vitamin C: 42mg | Calcium: 119mg | Iron: 6mg