Black Beans and Rice

By dtrumble

Ingredients

• 3 tablespoons olive oil
• 1 medium white onion, chopped
• 2 cloves garlic, minced
• 3/4 teaspoon coarse salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2 (15.5-ounce) cans black beans, drained and rinsed
• 1/2 cup water
• 3 cups cooked white rice
• 1 avocado, chopped
• 1 lime, cut into wedges

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Chopped avocado and a squeeze of lime add fresh flavor to this classic pantry dish.

Directions

Heat 2 tablespoons oil in a large saute pan over medium-high heat. When oil shimmers, add garlic, salt, and half the onion. Cook, stirring occasionally, until onion is soft and translucent, about 3 minutes.

Stir in black pepper, cumin, and oregano and cook 1 minute more.

Add beans and water to pan and continue cooking, stirring occasionally, until beans are warmed through, about 5 minutes. Remove from heat and stir in remaining tablespoon oil.

Serve black beans over white rice and garnish with remaining onion, avocado, and lime wedges