Melissa Jo's Black Beans and Rice

Melissa Jo

5 from 1 vote

For many years I have been making this black beans and rice recipe for my family because not only is it incredibly delicious, but my kids would always eat it now matter how picky they were. I learned to make this simple recipe from my kids' babysitter. She was from Honduras and she would watch my oldest son Nick and my sister's oldest son Jacob when they were babies. When I would come home from teaching at an elementary school she would still be cooking dinner and I caught her one day making black beans on the stove and I saw that she used two cans of black beans. I had been eating it for over a year and I truly thought she had been making it from scratch using dried black beans. So, she taught me the secret to her easy black beans and rice recipe and I have been making this recipe ever since she taught me. Whenever I served this recipe to anyone they would always ask me for the recipe after. So, here we are and now I am teaching you how to make the most delicious and easy black beans and rice. But, beware it's going to steal the show on the dinner plate. Let's make it!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 people

Course: Side Dish

Cuisine: American, spanish

Calories: 292

Ingredients

White Rice

2 cups long grain white rice
3 ¾ cup water
1 tsp olive oil
Salt & cracked black pepper to taste (optional)

Black Beans

2 tbsp avocado oil
¼ of a red onion chopped
4 - 5 garlic cloves chopped
¼ of a red bell pepper chopped
2 tsp adobo all purpose seasoning
½ tsp cracked black pepper
2 15.25 oz black beans (do not drain beans)
8 oz can tomato sauce
4 oz water
1 tbsp white wine vinegar
1 packet of Sazon
Sliced green onions for garnish

Equipment

Method

To make the white rice, In a rice cooker add in white rice, water, a drizzle of olive oil, and a sprinkle of salt & pepper. Turn on the rice cooker and let it cook.
To make the black beans, in a cast iron or pan add in avocado oil, red onion, garlic, red pepper, adobo seasoning, and cracked black pepper. Saute that on a medium heat for about 5 - 7 minutes or until the vegetables are slightly golden. Next, pour in the cans of black beans (use all the contents of the can do not drain the beans), give everything a stir, and bring the pan to a boil. Once the pan comes to a boil, pour in the tomato sauce. Fill the empty tomato sauce can halfway with water (about 4 oz of water), swish it around to get the excess tomato sauce out, and add it to the pan as well. Then add in the white wine vinegar and give everything a stir. Bring the pan back up to a boil and once it comes to a boil, shake in the packet of Sazon. Stir that together, lower the pan to a simmer, and let that simmer for about 7 - 12 or until it reduces by half (if you like it less saucy, simmer it longer).
Once the rice is done, add it onto a plate, and add a scoop of the black beans over the rice. Garnish with some sliced green onions and enjoy!

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Nutrition

Calories: 292kcalCarbohydrates: 54gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 207mgPotassium: 225mgFiber: 2gSugar: 2gVitamin A: 320IUVitamin C: 10mgCalcium: 34mgIron: 1mg

Video

Notes

Use whatever aromatics you have on hand! You can use any color onion, bell pepper, or even a jalapeno.
You can use minced garlic instead of fresh garlic, just use 1 tbsp of the minced garlic!

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