Servings: 8 servings
Calories: 230 kcal
Equipment
- Large skillet or wok
- Cutting board
- knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 cups of cooked white rice
- 2 cups of cooked black beans
- 1 onion diced
- 1 red bell pepper diced
- 3 cloves of garlic minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of ground cumin
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped cilantro
Instructions
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the diced onion and red bell pepper, and sauté until the onion is translucent.
- Add the minced garlic and sauté for an additional 30 seconds.
- Add the cooked white rice, black beans, ground cumin, salt, and black pepper, and stir until everything is well combined.
- Cook for an additional 5-7 minutes, stirring occasionally, until the mixture is heated through.
- Stir in the chopped cilantro and serve hot.
Notes
Tips and Tricks
You can use leftover rice and beans to make this recipe. If you want to make this recipe spicier, you can add a chopped jalapeño pepper. You can use canned beans if you don't have cooked beans on hand.Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 42g | Protein: 9g | Fat: 4g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 370mg | Potassium: 520mg | Fiber: 8g | Sugar: 2g
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