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.

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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

 

• 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.
• Turn heat to low. Stir in rice and beans. Add salt and pepper to taste.

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