Smoky black bean rice bowls

Name: Smoky black bean rice bowls
Total time: 30 min
Yield: 2 servings
Ingredients: ¾ cup dry rice; 1 can (15 oz), drained black beans; 2 cups shredded cabbage; 1, juiced lime; 1 tbsp olive oil; 1 tsp cumin; ½ tsp smoked paprika; ½ tsp salt

Pantry beans and fluffy rice, topped with crunchy cabbage and lime. Simple, filling and easy to make again.

30 minutes estimated for the original recipe · 2 servings

Dinnerveganvegetariangluten-free

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

rice¾ cup dry
black beans1 can (15 oz), drained
cabbage2 cups shredded
lime1, juiced
olive oil1 tbsp
cumin1 tsp
smoked paprika½ tsp
salt½ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Cook rice according to package directions using water.
Warm oil in a small pan over medium heat. Add cumin and paprika; stir for 20 seconds.
Add beans, 1/4 cups water and 1/4 teaspoons salt. Simmer for 8 minutes, mashing a few beans to thicken.
Toss cabbage with lime juice and remaining salt. Divide rice and beans between bowls and top with cabbage.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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