Black Beans & Rice with Crispy Garlic
Ingredients
- 2 tablespoonolive oil
- 4 clovegarlic
- 1yellow onion
- 2 canblack beans (15 oz each)
- 1 cuplong-grain white rice
- 2 cupchicken broth
- 1 teaspooncumin
- 1bay leaf
- ·salt and black pepper
- 1lime
- ¼ cupcilantro
- 2scallion
Prep
- 01
Mince 4 cloves garlic (reserve 2 cloves thinly sliced for crisping).
- 02
Dice 1 yellow onion.
- 03
Drain and rinse 2 cans black beans.
- 04
Chop 2 scallion and roughly chop about 1/4 cup cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 02
Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened. Add the rice and stir to coat, cooking for 1 minute.
- 03
Pour in the chicken broth, drained black beans, cumin, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
- 04
Meanwhile, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add thinly sliced garlic and cook for 2–3 minutes, stirring, until golden and crispy. Transfer to a paper towel-lined plate and season with a pinch of salt.
- 05
Remove the pot from heat, discard the bay leaf, and fluff the rice with a fork. Squeeze the lime juice over the top and season with salt and pepper to taste.
- 06
Divide between bowls and top with crispy garlic, chopped cilantro, and sliced scallion.
Spice Tips
For a warm kick, stir 1/4 teaspoon cayenne or red pepper flakes into the pot after adding the broth. A pinch of smoked paprika adds depth. Fresh jalapeño sliced thin and added to individual bowls brings brightness and gentle heat.
Make ahead: You can prep all ingredients the morning of and store in separate containers. The dish is also great as a cold salad the next day — just add extra lime juice and olive oil when reheating or serving chilled.