Mexican Rice Bowl With Black Beans & Greens Recipe

Name: Mexican Rice Bowl With Black Beans & Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BEANS and GREENS; 1 lb black beans, rinsed and picked over; 2 quarts water; 1 tablespoon canola oil; 1 medium onion, chopped; 2 garlic cloves, minced; 4 tablespoons fresh cilantro, chopped; 2 teaspoons salt (to taste); 6 cups chard leaves, roughly chopped; 1 Hass avocado, peeled and sliced; 1/2 cup crumbled queso fresco or 1/2 cup feta cheese

Servings: persons

BEANS and GREENS
1 lb black beans, rinsed and picked over
2 quarts water
1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
4 tablespoons fresh cilantro, chopped
2 teaspoons salt (to taste)
6 cups chard leaves, roughly chopped
1 Hass avocado, peeled and sliced
1/2 cup crumbled queso fresco or 1/2 cup feta cheese

1
Prepare black beans:
2
Place beans in a bowl, add water, and soak for at least 4 hours.
3
Do not drain.
4
Heat oil in a large, heavy soup pot over medium heat.
5
Add onion and cook, stirring often until tender, about 5 minutes.
6
Add half of garlic and cook, stirring until fragrant, about 1 minute.
7
Add beans and soaking water.
8
If beans are not covered by about 2 inches of water, add more.
9
Bring to a gentle boil.
10
Reduce heat to low, skim off any foam that rises.
11
Cover and simmer for 30 minutes.
12
Add salt to taste, the remaining garlic and cilantro.
13
Continue to simmer for 1 1/2 hours, until beans are quite soft and broth is thick and fragrant.
14
Stir in greens and simmer for 5-10 minutes until leaves are tender, and prepare steamed rice.
15
ASSEMBLE THE BOWL:
16
Spoon rice into deep or wide bowls.
17
Top with black beans and greens, making sure to ladle in plenty of broth.
18
Garnish with avocados and chopped cilantro.
19
Top with salsa and sprinkle with cheese and serve.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: BEANS and GREENS, 1 lb black beans, rinsed and picked over, 2 quarts water, 1 tablespoon canola oil, and more.

Yes, Mexican Rice Bowl With Black Beans & Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Rice Bowl With Black Beans & Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions