Black Beans and Rice

Today, as our government begins to take a look a harder look at spending, nutritional programs that help feed children who are at-risk for hunger could be cut. I’m asking you to take 2 minutes out of your day and tell congress to not cut these programs. Many times these programs are the only way children receive a substantial meal.

Want more information? Be sure to watch A Place at the Table. I also highly recommend this Ted Talk and this book. The food system in the United States needs to change, in many ways. Every person that stands up and makes their voice heard is important.

So, for today’s post, the goal was to create a healthy and simple meal. Black beans and rice is my go-to staple meal not only because it’s quick and easy, it’s fairly inexpensive. The base is simple with not too much work and the possibilities for toppings/add-ins are endless.

5-Ingredient Black Beans and Rice

5-Ingredient Black Beans and Rice

5-Ingredient Blacks Bean and Rices
5-Ingredient Black Bean and Rice
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 2


1 cup brown rice
2 cups black beans with liquid
1 tablespoon cumin seeds (or powder)
Juice from one lime
2-3 handfuls spinach

Add Ons
Hot Sauce
Greek Yogurt
Extra Veggies
Chipotle peppers


Bring a pot of water to a boil. Add rice and continue to boil with no lid until cooked, 30-40 minutes.
In a skillet, add black beans with liquid, cumin, salt, and lime juice. Bring to a boil, reduce to a simmer, and let cook until most of the liquid is absorbed.
Once liquid is mostly gone, remove from heat and add spinach. Cover and let spinach wilt slightly. Mix in with black beans.
Serve black beans with rice. Add extras and toppings as desired.

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