10 Minute Side: Black Beans and Rice

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

I am a big fan of “cook once eat twice”, so I always make a double (or triple) batch of rice one night and use the leftovers for Fried Rice, a hot breakfast cereal or a simple side dish like this.

Another great thing about this recipe is the number of variations. Get creative and throw in what’s in the fridge or pantry. A few ideas:

• 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.

You could even throw in leftover protein and make it a one dish meal.

Don’t you just love the possibilities?

Pantry Staples

Here are more easy recipes to make with ingredients you probably already have on hand.

Recipes with Pantry Staples

• Black Beans and Rice by That Recipe
• Cheesy Southwestern Chicken Casserole by Making Miracles
• Easy Green Chile Chicken Enchiladas by A Kitchen Hoor’s Adventures
• Macaroni Tuna Salad by A Day in the Life on the Farm
• Pantry Burrito Bowls by Veggies First Then Dessert
• Pecan Chicken by Family Around The Table
• Sourdough English Muffins by Hezzi-D’s Books and Cooks

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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