Servings: 2 

Time: 20 minutes


  • ½ cup jasmine rice
  • ½ cup red onion, finely chopped
  • 2 garlic cloves, minced
  • ½ red bell pepper, finely chopped
  • ¾ cup vegetable broth, divided
  • 2 teaspoons cumin
  • ¼ teaspoon sea salt
  • 2 cups black beans
  • ½ cup salsa
  • ¼ cup cilantro (optional)

Step 1

Cook the rice according to package directions.

Step 2

Meanwhile, add the onion, garlic, and bell pepper to a pot with ⅓ of the vegetable broth. Cook for about 5 minutes, or until the onions have softened.

Step 3

Add cumin and salt and cook for another minute.

Step 4

Stir in the black beans, then add salsa and the remaining broth.

Step 5

Bring the beans to a simmer and continue to cook for 8 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.

Step 6

To serve, divide the rice between plates and top with the salsa black beans. Enjoy!


Refrigerate leftovers in an airtight container for up to 4 days.

One serving is approximately equal to 1½ cups of black beans and ¾ cup of rice.

Add other dried herbs and spices like coriander or chili powder for more flavor.

Add avocado, cheese, or sour cream for additional toppings.

Add kale or spinach for more veggies.

You can substitute brown rice or cauliflower rice for jasmine rice.