EASY rice and beans

Ingredients

• 1 cup Long Grain Rice (rinsed until water runs clear)
• 1 tablespoon Unsalted Butter (softened, for sautéing aromatics)
• 1.5 cups Water (for cooking rice)
• 1 medium Onion (diced)
• 5 pieces Mini Sweet Peppers (sliced thin)
• 2 cloves Garlic (minced)
• 1 teaspoon Adobo Seasoning (store‑bought blend)
• 2 cans Black Beans (15 oz each, drained and rinsed)
• 1 can Tomato Sauce (8 oz, jarred or canned)
• 2 tablespoons White Wine Vinegar (adds brightness)
• 0.5 cup Additional Water (to thin sauce slightly)

Instructions

1. Rinse the Rice

   Place the 1 cup of long grain rice in a fine‑mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear.

   Time: PT2M

2. Prep the Aromatics

   Dice the onion, slice the mini sweet peppers, and mince the garlic. Set aside.

   Time: PT5M

3. Sauté Onion, Peppers, and Garlic

   Heat the saucepan over medium heat, add 1 Tbsp butter, then add the onion, peppers, and garlic. Cook, stirring occasionally, until softened and fragrant, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Add Rice and Water

   Stir in the rinsed rice, 1 Tbsp butter (if desired), and 1.5 cups water. Increase heat to high and bring to a rolling boil.

   Time: PT5M

   Temperature: High heat

5. Incorporate Beans and Sauce

   Reduce heat to low, add the drained black beans, 1 can tomato sauce, 0.5 cup additional water, 2 Tbsp white wine vinegar, and 1 tsp adobo seasoning. Stir gently to combine.

   Time: PT15M

   Temperature: Low heat

6. Rest and Fluff

   Turn off the heat and let the pot sit, still covered, for 3 minutes. Then remove the lid and fluff the rice and beans with a fork.

   Time: PT3M

7. Serve

   Spoon the rice and beans onto plates. Optional: garnish with a sprinkle of fresh cilantro or a squeeze of lime.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

60 g

Fat

5 g

Fiber

8 g