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.

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.

Per Serving: 535 calories; protein 8g; carbohydrates 84.4g; fat 14.3g; sodium 622.4mg.

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