Low Iodine Classic Black Bean Rice Bowls
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain white rice
- 2 ¾ cups water
- ½ tsp salt
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
For serving
- ½ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced
- ½ cup sour cream
Can be omittedsour 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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