Ingredients
Equipment
Method
- Begin by rinsing the rice under cold water until the water runs clear. In a cooking pot, combine the rice with 500 ml of water and a pinch of salt, then bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is fluffy.
- While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the diced potatoes and sauté until they start to become tender, approximately 10 minutes.
- Stir in the black beans, black pepper, and salt into the skillet with the potatoes. Cook for an additional 5-7 minutes until heated through and the potatoes are golden and crispy.
- In the last few minutes of cooking, add the frozen peas and corn to the skillet. Stir well to combine and heat through for about 2-3 minutes.
- Fluff the cooked rice with a fork and portion it onto plates. Top with the black bean and potato mixture.
- Garnish with chopped dill and serve immediately with lime wedges on the side for squeezing over the dish.
Nutrition
Notes
Feel free to switch out the black beans for kidney beans or chickpeas if that's what you have on hand.
Experimenting with herbs like cilantro can also bring a delightful twist to your plate.
This dish stores well in the fridge for up to 3 days—just reheat it in the microwave or on the stovetop, adding a splash of water if necessary to keep it moist! Enjoy your cooking adventure!
Experimenting with herbs like cilantro can also bring a delightful twist to your plate.
This dish stores well in the fridge for up to 3 days—just reheat it in the microwave or on the stovetop, adding a splash of water if necessary to keep it moist! Enjoy your cooking adventure!