Easy Black Beans and Rice
We had tacos a couple weeks ago and made a package of Ortega black beans and rice which went SO well with the meal! It had such great flavor and we loved the beans and rice mixed in with all the other taco fillings. When we couldn't find it at the store my husband went on the hunt for a recipe that would come close that we could enjoy. We found this one at The Weary Chef and modified it to use what we had on hand - it came out delicious! It was a great addition to tacos, or would go really well on the side!
Easy Black Beans and Rice adapted from The Weary Chef
1 TBS olive oil
¼ cup finely chopped onion
2 tsp minced garlic
2 cups cooked rice (I used brown)
1/4 cup chicken broth
½ tsp salt
½ tsp cumin
15-oz can seasoned black beans, drained and rinsed
- In a medium saucepan, heat olive oil over medium-high heat. Add in the onion and saute for 3 minutes, or until onion is tender and starting to brown. Add garlic and saute for another minute.
- Add in the remaining ingredients and simmer for 10-15 minutes or until liquid is absorbed and dish is heated through evenly.
- Taste test, and adjust seasonings if necessary.