I woke up this morning and was sorry we didn’t have leftovers from last night. This is such a great recipe, and it’s perfect as is, but it’s easy to play with, too. It’s yummy with fresh tomatoes and cilantro. Or wrap it up in a warm flour tortilla with some crisp lettuce, grated cheese and a little sour cream.
The good news is that it takes only 20 minutes to cook, so I’m only about a half an hour away from loving it again.
Black beans and rice
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3/4 cup uncooked jasmine or long grain white rice
- 1 1/2 cups chicken broth
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 cans black beans, rinsed and drained
Heat the oil and butter in large saucepan over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and rice and continue cooking for another couple of minutes, stirring occasionally.
Add the chicken broth and bring to a boil. Cover, and turn heat to low. Cook for 20 minutes and add the cumin, pepper and black beans and continue to cook until heated through.