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👩‍🍳This recipe might become one of your staple go-to's because it’s fast, easy, and nutritious.

You can easily whip up a batch on meal prep day and keep it in the fridge to serve as your starch/carb with chicken, fish, or steak.

It also works great as a salad topper or the base for a plant-based meal.

Easy Black Beans & Rice

(makes 6 servings)

• 1 cup (185 g) long-grain brown rice
• 2 cups (480 ml) low-sodium vegetable broth
• 1 Tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 15-oz (425 g) can black beans, rinsed and drained
• 1 tsp cumin
• Sea salt and pepper to taste

In a medium pot over medium heat, bring the rice and broth to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, until the liquid is absorbed and the rice is tender. Set aside.

Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until it becomes translucent, 3-5 minutes. Add the garlic and cook, stirring frequently, for 30 seconds.

Add the beans and rice and cook, stirring frequently, until heated through, about 4-5 minutes. Stir in the cumin and salt & pepper to taste.

Serve warm or keep in the refrigerator. Enjoy!