Beans and rice are a culinary combination eaten all over the world. Enjoy them at home with this easy one-pot vegetarian-friendly meal. Serve with lime wedges to squeeze over top.
In small saucepan, cover rice and 1/4 tsp of the salt with 1-1/2 cups water; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 10 minutes. Turn off heat; let stand on burner for 5 minutes. Fluff with fork.
Meanwhile, stir together chili powder, cumin, coriander, oregano, pepper and remaining salt; set aside.
In large skillet, heat oil over medium heat; cook red onion and green onions, stirring occasionally, until slightly softened, about 2 minutes. Stir in chili powder mixture and garlic; cook, stirring, for 1 minute.
Add black beans, corn and 1 cup water; bring to boil. Reduce heat and simmer until almost no liquid remains and corn is heated through, about 3 minutes. Stir in lime juice.
Divide rice among bowls; top with bean mixture, avocado, salsa.
Meanwhile, stir together chili powder, cumin, coriander, oregano, pepper and remaining salt; set aside.
In large skillet, heat oil over medium heat; cook red onion and green onions, stirring occasionally, until slightly softened, about 2 minutes. Stir in chili powder mixture and garlic; cook, stirring, for 1 minute.
Add black beans, corn and 1 cup water; bring to boil. Reduce heat and simmer until almost no liquid remains and corn is heated through, about 3 minutes. Stir in lime juice.
Divide rice among bowls; top with bean mixture, avocado, salsa.
Change It Up
Black Bean and Chicken Rice Bowl
Toss together 2 boneless skinless chicken breasts, 2 tsp lime juice and 1 tsp of the chili powder mixture. In large skillet, heat 2 tsp vegetable oil over medium heat; cook chicken, turning once, until no longer pink inside, 8 to 10 minutes. Cut into bite-size pieces; divide over rice.
Black Bean and Chicken Rice Bowl
Toss together 2 boneless skinless chicken breasts, 2 tsp lime juice and 1 tsp of the chili powder mixture. In large skillet, heat 2 tsp vegetable oil over medium heat; cook chicken, turning once, until no longer pink inside, 8 to 10 minutes. Cut into bite-size pieces; divide over rice.
- 1 cup (250 mL) long-grain white rice
- 1/2 tsp (2 mL) salt
- 1 tbsp (15 mL) chili powder
- 1/4 tsp (1 mL) ground cumin
- 1/4 tsp (1 mL) ground coriander
- 1/4 tsp (1 mL) dried oregano
- 1/4 tsp (1 mL) pepper
- 1 tbsp (15 mL) vegetable oil
- 1/2 cup (125 mL) diced red onion
- 3 green onions, (white and light green parts only), sliced
- 3 cloves garlic, minced
- 1 can (19 oz/540 mL) black beans, drained and rinsed
- 3/4 cup (175 mL) frozen corn kernels
- 1 tbsp (15 mL) lime juice
- 1 small avocado, pitted, peeled and diced
- 1 plum tomato, diced
- 1/4 cup (60 mL) chopped fresh cilantro
