Black Bean and Rice Bowl with Pickle Relish
Hearty lunch bowl of seasoned black beans over jasmine rice, brightened with a tangy cornichon-parsley relish.
Total
40 min
Prep
10 min
Cook
30 min
Serves
2
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Recipe serves 2
Ingredients
- 400 g Black beans (cooked or canned)
- 150 g Jasmine Rice
- 1 small Onions
- 1/2 tsp Garlic powder
- 1 tsp Cumin
- 1 tsp Paprika powder
- 4 Cornichons
- 2 tbsp Parsley
- 1 tbsp Olive oil
- to taste Salt
Instructions
- 1
Cook jasmine rice according to package directions.
- 2
Dice onion and chop cornichons finely; chop parsley.
- 3
Heat oil in a pan, sauté onion 5 minutes until soft.
- 4
Add cumin, paprika, and garlic powder; toast 30 seconds.
- 5
Add black beans with a splash of water; simmer 10 minutes, mashing some beans for creaminess. Season with salt.
- 6
Mix cornichons with parsley and a little oil for a quick relish.
- 7
Serve beans over rice, topped with the relish.
Nutrition per serving
Calories
480
24% of a 2,000 kcal day
| Protein | 18 g |
| Carbohydrate | 72 g |
| Fat | 9 g |
| Fiber | 16 g |
| Sugar | 6 g |
| Sodium | 680 mg |
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