Quick and Easy Black Beans and Rice

This is a recipe I use in lieu of kidney beans and rice because I just happen to love the flavor of black beans. We never have leftovers of this side dish!

Step: 1

Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.

Step: 2

Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.

Step: 3

Gently stir Creole seasoning and cilantro into the beans and rice.

Per Serving: 233 calories; protein 7g; carbohydrates 39.9g; fat 5g; sodium 468.7mg.

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