Rice and beans

Latin American · Bowl · 30 min · Serves 4

Rice and beans is the backbone of Latin American home cooking—affordable, nourishing, and endlessly customizable. With just a few pantry staples and whatever vegetables you have on hand, you'll have a warm, satisfying bowl that's perfect for weeknight dinners or meal prep.

Ingredients

• 1.5 cupslong-grain white rice
• 2 cans (15 oz each)canned black beans
• 1onion
• 3garlic cloves
• 3 tbspolive oil
• 1 tspcumin
• 3 cupschicken or vegetable broth
• to tastesalt
• to tasteblack pepper
• 1lime
• handfulfresh cilantro

Method

1. 1

   Dice the onion and mince the garlic. Heat olive oil in a large pot over medium heat and sauté onion until softened, about 3 minutes.

   3 min

2. 2

   Add garlic and cumin, stirring constantly for about 30 seconds until fragrant.

   30 sec

3. 3

   Pour in the rice and stir to coat with oil, toasting lightly for 1 minute.

   1 min

4. 4

   Add the broth, drained black beans, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 18–20 minutes.

   20 min

5. 5

   Remove from heat and let sit covered for 5 minutes. Fluff with a fork and season with salt and pepper to taste.

   5 min

6. 6

   Serve in bowls with a squeeze of fresh lime and a sprinkle of cilantro.