Easy Rum-Flavored Black Beans and Rice

Cuban-style black beans and rice with a little twist. The rum is very fragrant in the dish but very subtle adding a sweetness to the beans that is just right.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 535 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup dark rum
• ½ teaspoon ground black pepper
• 4 cups water
• ¼ cup chopped fresh parsley
• ¼ cup olive oil
• ½ cup chopped celery
• 4 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 2 cups uncooked white rice
• ½ cup chopped carrot
• 2 large onion, chopped
• 1 teaspoon chopped fresh parsley for garnish

Recipe Instructions

Step 1

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Step 2

Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the carrots, celery, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the black beans, salt, pepper, 1/4 cup of parsley, and dark rum. Continue cooking until heated through. Serve over a bed of rice and garnish with 1 teaspoon of parsley.