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Rice and Beans Recipe

Latin American · Main course · 60 min total

A classic, comforting dish of fluffy rice and creamy beans simmered with aromatic vegetables and spices. This recipe is a staple in many Latin American cuisines, perfect as a main course or side dish.

Ingredients

• 1 cup long-grain white rice
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 cups vegetable broth
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish (optional)

Instructions

1. Rinse the rice in a fine-mesh strainer until the water runs clear. Drain well.
2. Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes. Add garlic, cumin, and oregano; cook for 1 minute more.
3. Add the rice to the pot and stir to coat with the oil and vegetables. Cook for 2 minutes, stirring occasionally.
4. Add the beans, vegetable broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, until the rice is tender and liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, discard bay leaf, and garnish with cilantro if desired.

Tips

• For extra flavor, use chicken broth instead of vegetable broth.
• If using dried beans, soak and cook them beforehand; 1 cup dried yields about 3 cups cooked.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

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