Beans and Rice with a Side of Fish
Ingredients:
For the Beans and Rice:
- 1 cup dried black beans (or 2 cans, drained and rinsed)
- 1 cup long-grain white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 cups vegetable or chicken broth
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
For the Fish:
- 4 fillets of white fish (such as tilapia, cod, or snapper)
- 2 tablespoons olive oil
- 1 lemon (juice and zest)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
Beans and Rice:
- Prepare the Beans: If using dried beans, rinse them and soak them overnight in water. Drain and rinse them again before cooking. If using canned beans, drain and rinse them.
- Cook the Beans: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, and green bell pepper. Sauté until the vegetables are soft, about 5 minutes. Add the cumin, paprika, bay leaf, salt, and pepper. Stir in the beans and cook for 2-3 minutes to allow the flavors to meld.
- Simmer the Beans: Add enough water to cover the beans by about an inch, then bring to a boil. Reduce the heat and let the beans simmer for 1 to 1.5 hours, or until they are tender. If using canned beans, you only need to simmer for about 20 minutes.
- Cook the Rice: While the beans are simmering, rinse the rice under cold water until the water runs clear. In a separate pot, bring 2 cups of broth to a boil. Add the rice, cover, and reduce heat to low. Cook for about 18-20 minutes, or until the rice is tender and the liquid is absorbed. Once cooked, fluff the rice with a fork.
- Combine Beans and Rice: Once the beans are done, remove the bay leaf and mix the beans with the rice. Adjust seasoning as needed and garnish with fresh cilantro.
Fish:
- Prepare the Fish: Pat the fish fillets dry with a paper towel. In a small bowl, mix the olive oil, lemon juice, zest, garlic powder, smoked paprika, cumin, salt, and pepper. Brush this mixture over both sides of the fish fillets.
- Cook the Fish: Heat a large skillet over medium-high heat. Add a little olive oil to the pan, then cook the fish fillets for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish.
- Serve: Plate the beans and rice, placing a fish fillet alongside. Garnish the fish with fresh parsley and a lemon wedge.
Tips:
- For added flavor, you can cook the rice in coconut milk instead of broth.
- Swap out the black beans for kidney beans or pinto beans if you prefer.
- Serve with a side salad or some sautéed greens for a well-rounded meal.
This dish is a comforting, satisfying meal packed with protein, fiber, and rich flavors. The combination of seasoned beans and rice paired with a zesty, tender fish fillet makes for a perfect weeknight dinner or a special weekend treat.
