Ingredients
4
4 servings
- •1 tablespoon oil
- •1 tablespoon minced garlic
- •½ cup chopped red onion
- •1 cup chopped bell peppers
- •1 cup chopped tomatoes
- •3 cups water
- •1 ½ cups rice
- •1 cup canned black beans, drained and rinsed
- •1 tablespoon chopped fresh cilantro
- •1 cup tomato sauce
- •1 teaspoon chili powder
- •1 teaspoon cumin
- •1 teaspoon salt
- •1 teaspoon pepper
- •½ cup shredded cheese, optional
- •½ avocado, cubed, for garnish
Instructions
- Preheat the oven to 400ºF (200ºC).
- Heat the oil in a cast-iron skillet over medium heat. Add the garlic and onion to the skillet and stir until the garlic is slightly golden and the onion has softened.
- Add the bell pepper and sauté for 2-3 minutes, or until softened.
- Add the tomatoes and sauté for 1 minute. Remove the sautéed vegetables from the pan and set aside.
- Pour the water into the skillet and bring to a boil.
- Add the rice and stir for 12-15 minutes, until the rice is fluffier but just slightly tender.
- Stir in the sautéed vegetables and black beans.
- Add the cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir to combine. Sprinkle the cheese on top, if using.
- Bake for 20-25 minutes, until the rice is tender and the cheese is melted and bubbling.
- Allow to cool for 5 minutes.
- Garnish with cilantro and avocado (optional).
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 283
- Carbohydrate: 36g
- Fat: 11g
- Fiber: 7g
- Protein: 9g
- Sugar: 7g
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