Ingredients
Scale
- 2 cups long grain white rice (rinsed)
- 4 cups low-sodium chicken broth
- 1 small white onion (or ½ medium, diced)
- 1 4 oz can diced green chiles, drained
- 3 garlic cloves (finely grated)
- 2 tbsp extra virgin olive oil
- 1 tsp sazon
- 1 tsp roasted cumin powder
- ½ tsp salt
- 2 15 oz cans organic black beans, rinsed and drained
- Juice of 1 lime
- ¼ bunch fresh cilantro (chopped)
Instructions
- In a large pot over medium heat, sauté diced onion in olive oil until caramelized (6–8 minutes).
- Stir in drained green chiles and cook for an additional 1–2 minutes.
- Add grated garlic, sazon, cumin powder, and salt; cook until fragrant (about 1 minute).
- Toast rinsed rice in the pot for 3–4 minutes.
- Pour in chicken broth; bring to a boil.
- Reduce heat to low once liquid evaporates slightly; cover and simmer for 20 minutes.
- Gently mix in rinsed black beans; cover for another 3–5 minutes to heat through.
- Finish with lime juice and chopped cilantro before serving warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg