Time: 20 minutes
Servings: 2
Ingredients:
- 92g Jasmine Rice
- 80g Red Onion (finely chopped)
- 2 Garlic (cloves, minced)
- 1/2 Red Bell Pepper (finely chopped)
- 178ml Vegetable Broth (divided)
- 4g Cumin
- 2g Sea Salt
- 344g Black Beans
- 130g Salsa
- 4g Cilantro (optional)
Directions:
- Cook the rice according to package directions.
- Meanwhile, add the onion, garlic, and bell pepper to a pot with 1/3 of the vegetable broth. Cook for about five minutes or until the onions have softened. Add the cumin and salt to the pot and cook for another minute.
- Stir in the black beans then add the remaining broth and the salsa. Bring the beans to a simmer and continue to cook for eight to 10 minutes or until the sauce begins to thicken and the beans are warmed through. Stir in the cilantro and season with additional salt if needed.
- To serve, divide the rice between plates and top with the salsa black beans. Enjoy!
