“Best” Beans And Rice

13 ingredients
7 steps

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
  • 14-1/2 ounces, weight Can Black Beans, Rinsed And Drained
  • 14-1/2 ounces, weight Can Pinto Beans, Rinsed And Drained
  • 3 cups Cooked Rice (white Or Brown)
  • 1/4 cups Cilantro, Chopped

Directions

  1. 1
    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.
  2. 2
    Add the ground cumin, diced green chilies, salt, and black pepper, to taste. Cook for 1 minute, stirring constantly.
  3. 3
    Add the chicken broth, black beans, and pinto beans. Stir gently to combine and bring to a simmer.
  4. 4
    Add the cooked rice, again stirring gently to combine. (You don't want to stir too hard or you will break up the beans.)
  5. 5
    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.
  6. 6
    Stir in the cilantro and serve.
  7. 7
    Serves 4 as a main dish, 6 to 8 as a side dish.

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