5 Servings 25 min Cook
1 Tbsp Olive Oil
1 Large Onions
2/3 Cloves, minced Garlic
3/4 Cup White Rice
1 1/2 Cup Vegetable Broth
1 Tsp, ground Cumin
3 1/2 Cup Canned Black Beans
1/4 Tsp Cayenne Pepper
Use canned, drained black beans or cook beforehand.
Chop onions and garlic.
In a stockpot over medium-high heat, heat the oil.
Add the onion and garlic and saute for 4 minutes.
Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.
Add the spices and black beans.