“Best” Beans and Rice

Ingredients

• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• 1 teaspoon Whole Cumin Seeds
• 1 teaspoon Ground Cumin
• 4 ounces, weight Diced Mild Green Chiles
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1 cup Chicken Or Vegetable Broth
• 14-½ ounces, weight Can Black Beans, Rinsed And Drained
• 14-½ ounces, weight Can Pinto Beans, Rinsed And Drained
• 3 cups Cooked Rice (white Or Brown)
• ¼ cups Cilantro, Chopped

Preparation Instructions

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and cumin seeds. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 8 minutes.

Add the ground cumin, diced green chilies, salt, and black pepper, to taste. Cook for 1 minute, stirring constantly.

Add the chicken broth, black beans, and pinto beans. Stir gently to combine and bring to a simmer.

Add the cooked rice, again stirring gently to combine. (You don’t want to stir too hard or you will break up the beans.)

Bring to a simmer, cover, and reduce the heat to medium-low. Cook, stirring occasionally, for 10 minutes, or until most of the broth is absorbed. Taste, and add additional salt or pepper if necessary.

Stir in the cilantro and serve.

Serves 4 as a main dish, 6 to 8 as a side dish.