Beans on rice is the ultimate last-minute meal. You've likely got both key ingredients in the cupboard and it cooks up in less than 30 minutes. Bonus: this dish can be easily transformed—use it to fill tacos or top it with a fried egg.
1 cup long-grain rice
1 tbsp canola oil
1 onion, finely chopped
2 garlic cloves, minced
2 tsp ground chili powder
1/4 tsp salt
2 540-mL cans black beans, drained and rinsed
2 cups water
2 tbsp lime juice
Cook rice following package directions, but omitting salt, 15 to 20 min.
Meanwhile, heat a medium saucepan over medium heat. Add oil, then onion. Cook until onion is soft, about 2 min. Add garlic, chili powder and salt. Cook for 1 min more. Add black beans and water. Increase heat to medium-high. Gently boil until mixture is thickened, 8 to 10 min. Gently mash beans with a potato masher 4 or 5 times. Stir in lime juice. Serve over rice with cheddar, sour cream, avocado and lime wedges, if desired.
Protein 17g, Carbohydrates 76g, Fat 5g, Fibre 16g, Sodium 875mg.
Optional grated cheddar cheese, sour cream, sliced avocado, lime wedges Roll up this dinner by reducing the beans a bit longer. After mashing, boil, stirring often, until thickened to the consistency of refried beans, 15 to 17 min. Stir in lime juice. Serve in tortillas with lots of toppings.
Originally published in the Today’s Parent October 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.