Black Beans and Rice

Here’s what you need to know…

• After testing this recipe several times I’ve decided Goya brand black beans are my favorite. They’re premium canned beans that don’t fall apart quickly when overcooked.

• You can omit the onions and red bell pepper or use half the amount listed and still have a very tasty dish.

• Add minced jalapeño for more heat or use green bell pepper in place of the red. I like the pops of color from the red pepper and tomatoes.

• Feel free to use any kind of chicken bouillon, chicken stock concentrate or one cup of chicken broth (omit the added water if using broth). Substitute vegetable broth for a vegetarian option.

• I like Rotel canned tomatoes for this recipe. Any type of Rotel will do (mild, hot, fire roasted, etc.) or use another brand of canned diced tomatoes. You can also substitute fresh tomatoes like diced Roma’s, if desired. Add the fresh tomatoes with the black beans.

• Don’t skip the lime zest and juice in both the rice and crema. The acidity really makes this dish shine.

• I use a heaping tablespoon of salt-free Southwest Spice Blend but any seasoning will work. Mexican or Cuban spices would also be nice in this hearty side dish.

• If you use salted canned tomatoes, salted bouillon and a salted spice blend, you absolutely don’t need to add more salt. If trying to watch your sodium consumption overall, try using a salt-free spice blend, salt-free canned tomatoes or fresh.

Overview: How to make Black Beans and Rice

• First make the brown rice or a white long-grain rice like Jasmine. This can be done in a rice cooker or on the stove-top. Cover and keep warm.

• Next sauté the onions and peppers in a skillet with olive oil over medium-high heat. Add the minced garlic, red pepper flakes and the white portions of the scallions. Fold in the rinsed and drained beans, tomatoes, bouillon, water, southwest spice and pepper. Simmer until thickened and most of the liquid is absorbed.

• While the beans are cooking stir together the crema ingredients.

• Fluff the rice with a fork then add butter, lime juice, lime zest, salt and pepper. Spoon the rice into 4 bowls.

• Top with spoonfuls of the bean mixture then garnish with sliced green onions, cilantro, pepper and red onion if using. Drizzle or dollop the crema on each bowl and serve.

Storing and reheating

This mixture keeps well in the refrigerator for up to five days in an airtight container. Store the crema separately so it’s easy to rewarm the beans and rice.

Reheat the bean mixture and rice in a microwave safe bowl until warmed through.