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jlstout04 on 5.27.2013
Pretty darn good. Topped with sour cream, avocado, salsa and green onion instead of cilantro. Would definitely make again.
“Best” Beans and Rice
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Description
This dish makes for a savory, flavor-packed meatless entrée, side dish, or burrito filling. Plus it’s simple and inexpensive to make. In my book, it really is the “Best”.
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
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.
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