Mexican Rice and Black Beans

Toasted long-grain rice simmers with tomato, onion, garlic, and cumin before being folded with tender black beans for a flavorful, one-pan side dish.

Prep: 10 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1.5 cups long-grain white rice
• 1 small yellow onion
• 3 cloves garlic
• 1 teaspoon ground cumin
• 8 ounces tomato sauce
• 2 cups low-sodium chicken or vegetable broth
• 1 teaspoon kosher salt
• 15 ounces canned black beans
• 2 tablespoons fresh cilantro
• 1 medium lime

Cooking instructions

1. Rinse the rice under cold water until the water runs mostly clear, then drain well. Finely chop the onion, mince the garlic, drain and rinse the beans, chop the cilantro, and cut the lime into wedges. (about 5 min)
2. Heat the oil in a large saucepan or deep skillet over medium heat. Add the rice and cook, stirring often, for 4 to 5 minutes, until the grains look lightly golden and smell nutty. (about 5 min) — Medium heat
3. Stir in the onion and cook for 3 minutes, until softened. Add the garlic and cumin and cook for 30 seconds, until fragrant. (about 4 min) — Medium heat
4. Stir in the tomato sauce, broth, and salt. Bring to a boil, then reduce the heat to low. Cover and simmer without stirring for 18 minutes. (about 18 min) — Low heat
5. Remove the lid and gently fold in the black beans. Cover again and cook for 3 to 5 minutes, until the rice is tender and the liquid is absorbed. If the rice is still firm, add 2 tablespoons water, cover, and cook for 2 to 3 minutes more. (about 5 min) — Low heat
6. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork, stir in the cilantro, and serve with lime wedges. (about 5 min)