The Pioneer Woman Tasty Kitchen
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“Best” Beans and Rice

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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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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Profile photo of jlstout04

jlstout04 on 5.27.2013

Pretty darn good. Topped with sour cream, avocado, salsa and green onion instead of cilantro. Would definitely make again.

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