Here is a very simple and versatile side dish recipe for rice with black beans. It’s a good accompaniment for meat, chicken and fish or seafood dishes and can also be used as a stuffing for foods like burritos and enchiladas.
- 1 Tbsp canola or vegetable oil
- 1 small onion, peeled and finely chopped
- 2-3 garlic cloves, peeled and minced
- 1 tsp. ground cumin
- ½ tsp. cayenne pepper (optional if you like it a little spicy)
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 14-oz. can black beans, rinsed and drained
- 2 Tbsp fresh lime juice
- Salt and pepper to taste
- 2-3 Tbsp finely chopped parsley or cilantro, for garnish
- Heat the oil in a stock pot or saucepan over medium heat. Add the onion and sauté until the onion is transparent, 4-5 minutes.
- Add the garlic and sauté for another minute.
- Add the cumin and rice, stirring to mix the flavours thoroughly, and sauté for another minute or so.
- Pour in the chicken broth and the beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stir halfway through).
- Remove from heat and drizzle with lime juice. Taste the rice and season with a little salt and pepper, if needed. Garnish with the chopped parsley or cilantro.
Photo by Ted Scheffler
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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