Saturday, May 29, 2010

Black Beans and Rice

This dish is no Brazilian rice and beans like my brother-in-law is always craving. For one thing, it's spiced with cumin, which is a definite no-no in Brazil. For another, there's not nearly enough oil (which is probably a good thing). Maybe one day I'll make a hearty feijoada (Brazilian bean stew served with rice), but today we'll have to make do with a fast, easy side that goes well with the Grilled Cuban Chicken if you'd like to make cumin the central flavor of your meal, or with our Jerk Chicken.

Black Beans and Rice
Recipe by Kelly
Picture by Kelly

1/2 cup uncooked white rice
1 tablespoon olive oil
1 small onion, chopped
1 large clove garlic, minced
1 cup vegetable broth
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 14 oz can black beans, drained and rinsed
2 tablespoons fresh cilantro
  1.  Heat oil on medium high in a large saucepan. Add onion and garlic and saute about 4 minutes. Add rice and saute 2-3 minutes. Add the vegetable broth (or chicken broth or water) and salt and bring to a boil. Cover and reduce heat to simmer, about 20 minutes or until rice is tender.
  2. Stir in black beans and cumin. Top with fresh cilantro.

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