10 Minute Side Dish: Black Beans and Rice

This simple Black Beans and Rice side dish cooks up in about 10 minutes and is a great way to reinvent leftover rice.

We have been in a food rut lately, especially side dishes. Rice (brown or white), potatoes (baked, fried, mashed) and pasta. YAWN!

While converting the old recipes from the original site to the new format, I came across these Easy Black Beans and Rice.

This can be made as a side dish as well as a great vegetarian main dish because black beans and rice together make a complete protein.

And if you make extra rice one night like I always do, this cooks up in about 10 minutes.

This recipe also has a number of variations:

• Mexican – add some frozen or canned corn and jalapenos along with oregano and chili powder.
• Cajun – swap some chopped bell peppers for the celery and add a little Cajun spice.
• Italian – add diced tomatoes, basil, oregano and parsley.

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Black Beans and Rice

This easily adaptable side dish is made with leftover rice and canned beans and is ready in under 10 minutes to go with a variety of main dishes.

Ingredients

• 1 1/2 teaspoon olive oil
• 1/2 cup yellow onion diced
• 1/2 cup celery diced
• 2 cloves garlic minced
• 1 cup black beans or one 15 ounce can, drained
• 1 1/2 cup white rice cooked
• salt and pepper to taste

Instructions

1. Heat 2 quart sauce pan to medium hot. Add oil and heat until it sizzles. Add onion, celery and garlic. Cook until onions are translucent.
2. Turn heat to low. Stir in rice and beans. Add salt and pepper to taste.

Recipe Notes

Variations:

• Mexican – add some frozen or canned corn and jalapenos along with oregano and chili powder.
• Cajun – swap some chopped bell peppers for the celery and add a little Cajun spice.
• Italian – add diced tomatoes, basil, oregano and parsley.

Until next time, happy eating.
~Audrey