Low Sodium Classic Black Bean Rice Bowls

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Classic Black Bean Rice Bowls

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Ingredients

4 servings

For the rice

1 ½ cups long-grain white rice
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2 ¾ cups water
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the beans

2 tbsp olive oil
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
4 garlic cloves, minced
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
2 cans (15 oz each) black beans, drained and rinsed
1 cup low-sodium chicken broth
1 tbsp fresh lime juice
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

½ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced
½ cup sour cream
1 lime, cut into wedges

Instructions

1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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