This black beans and rice recipe is fast, healthy, and satisfying! Not to mention the fact that it's incredibly tasty, and it comes together in 30 minutes or less. What more can you ask for in a meal?
In a medium-sized saucepan, combine the rice, stock, water, and 1/4 teaspoon of salt. Prepare rice according to package instructions.
In a medium-sized bowl, combine black beans, cilantro, parsley, cumin, garlic, and olive oil, remaining 1/2 teaspoon salt, pepper, and jalapeño (if using). Serve over rice.
Notes
This recipe will yield leftover rice. To avoid this, you can cut the amount down by half. I find that the grains don’t cook as well on the stovetop if I cut down the amount too much unless I use extra liquid on the stovetop or use a rice cooker. I didn’t want to waste vegetable stock, and not everyone has a rice cooker, so I included the extra rice in this recipe. Personally, I don’t mind having the leftover rice on hand. If you have a rice cooker, I recommend using it to get the correct amount! The recipe only needs around 2 cups of cooked rice total.