Green-Chile Rice with Beans

Name: Green-Chile Rice with Beans
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons extra-virgin olive oil; 1 medium onion, cut into 1/4-inch dice; 2 medium garlic cloves, minced; 1 teaspoon ground cumin; 2 cups basmati rice; Two 4-ounce cans green chiles, drained; Two 15-ounce cans pinto beans, drained and rinsed; 3 1/2 cups water; 1 tablespoon kosher salt; Hot sauce, for serving

11 ingredients

9 steps

Ingredients

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 teaspoon ground cumin
2 cups basmati rice
Two 4-ounce cans green chiles, drained
Two 15-ounce cans pinto beans, drained and rinsed
3 1/2 cups water
1 tablespoon kosher salt
Hot sauce, for serving

Directions

1

In a large saucepan, melt the butter in the olive oil.
2

Add the onion and garlic and cook over moderately high heat until softened, about 3 minutes.
3

Add the cumin and cook until fragrant.
4

Add the rice and stir until evenly coated with fat, about 30 seconds.
5

Gently stir in the chiles and beans.
6

Add the water and salt and bring to a simmer.
7

Cover and cook over low heat until the water is absorbed, about 15 minutes.
8

Remove from the heat and let stand, covered, until the rice is tender, about 5 minutes.
9

Gently fluff the rice with a fork, being careful not to break up the beans.