Peruvian Black Bean Rice Recipe

Hello and welcome to Rice Cookers 101! Today, I am excited to share with you a delicious recipe for Peruvian Black Bean Rice. This recipe is simple to make, packed with protein and flavor, and can be cooked in no time using your rice cooker. The combination of the tender rice, hearty black beans, and aromatic spices make for a perfect side dish or a light meal on its own. So, let’s get started and create a hearty and delicious dish that is sure to delight your taste buds! We’ve made this peruvian black bean rice recipe easy to follow 👨‍🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.

Ingredients

• 1 cup black beans, soaked overnight and drained
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 cup white rice
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the black beans and 2 cups of water. Bring to a boil, then reduce heat and simmer until the beans are tender, about 45 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red bell pepper, and cook for another 3-4 minutes.
3. Add the cumin, paprika, oregano, and cayenne pepper to the skillet, and cook for 1 minute more, stirring constantly.
4. Add the rice to the skillet, and stir until the rice is completely coated with the spice mixture.
5. Add the vegetable broth and the cooked black beans to the skillet, and stir to combine. Bring to a boil, then reduce heat to low and cover the skillet with a lid.
6. Simmer until the rice is tender and the liquid has been absorbed, about 18-20 minutes.
7. Remove the skillet from heat, and let it sit covered for 5 minutes.
8. Fluff the rice with a fork, and season with salt and pepper to taste.
9. Serve hot, garnished with fresh herbs, if desired.

How long does peruvian black bean rice last in the fridge?

Peruvian black bean rice can typically be stored in the refrigerator for up to five days after cooking. It’s important to store it in an airtight container to help prevent the growth of bacteria and maintain its freshness. To reheat the rice, you can either microwave it or reheat it on the stovetop with a little bit of water or broth to keep it from drying out. However, if you’re not planning on eating the rice within five days, it’s best to freeze it instead. You can store it in the freezer for up to six months, and simply thaw it in the refrigerator before reheating.

Low calorie peruvian black bean rice recipe substitutions

To make this Peruvian black bean rice recipe lower in calories, several substitutions can be made. For instance, instead of using 1 tablespoon of olive oil, one can use cooking spray to reduce the oil’s calorie content. Additionally, reducing the amount of white rice used and replacing it with brown rice can lower the calorie and carbohydrate content. One can also swap the vegetable broth with low-fat chicken or vegetable broth and avoid adding extra salt during seasoning, as salt has high sodium content. Finally, one can add more vegetables like carrots or zucchinis, which are low in calories, to increase the recipe’s fiber content and make the dish more fulfilling. So, this way, the dish can lower in calories without compromising on taste.

What to serve with a peruvian black bean rice?

Peruvian black bean rice is a staple dish that can be a filling meal on its own, but it also pairs well with a variety of sides. For a healthy and wholesome option, you can serve it with a side of roasted vegetables such as broccoli or bell peppers. For a heartier option, you can serve it with grilled chicken or fish on the side. To add a fresh and zesty contrast, you can also toss a small side salad with some lime juice and cilantro. Finally, if you’re in the mood for some crunch, you can serve it alongside some tortilla chips or plantain chips.

Whats the best sauce for a peruvian black bean rice?

The best sauce for Peruvian black bean rice is the classic “aji verde” or green chili sauce. Aji verde is made with a blend of fresh cilantro, jalapeño peppers, garlic, lime juice, and mayonnaise, yogurt, or sour cream. This sauce is perfect to add some spice and tanginess to the rice, and it also complements the flavors of the black beans. It is easy to make and can be adjusted to personal preference by adding more or fewer chili peppers. Finally, you can also use this sauce as a dip for chips, vegetables, or any other dishes that need a bit of extra flavor and heat.

Peruvian black bean rice health benefits

Peruvian black bean rice is an excellent source of fiber, protein, vitamins, and minerals. Black beans are low in fat and contain several phytochemicals that are beneficial to our health, such as anthocyanins and phenolic compounds. Additionally, black beans have a low glycemic index which means that they help regulate blood sugar levels, making it an ideal food for people with diabetes. Rice is also a great source of energy and provides us with essential carbohydrates that fuel our body. Overall, peruvian black bean rice is a nutritious and delicious dish that provides many health benefits. However, if you would like a healthier recipe, you can try a vegetable quinoa bowl that includes a variety of vegetables and quinoa which is considered a superfood due to its high nutrient content.