1 1/2 C medium or long-grain white rice
1 can black beans
1 can kidney beans
3 garlic cloves, minced
1 onion diced
1 T cumin seeds
3 T butter (or oil if vegan)
3 C vegetable broth
*optional other ingredients:
sun-dried tomatoes
canned tomatoes
chipotle peppers in adobo
diced green chillies
Sauté the onion and garlic in the butter, adding kosher salt to sweat them. Add in the whole cumin seeds and the rice and toast until about half of the rice kernels are golden-brown. Add in the drained, washed beans and any of the optional ingredients. Add the stock and bring to a boil, reducing to low and covering with a lid. Allow to steam for 20 minutes. If using brown rice or short-grain rice, you’ll have to adjust the liquid and cooking times accordingly (see packaging).
*Note
This is a pantry meal where I just use whatever I have on hand. The base recipe is more or less the same, (I don’t always use the cumin seeds), and I just add whatever sounds like it would fit. I made this yesterday and added in 2 chipotle peppers and some of their sauce and probably 10 diced sun-dried tomatoes kept in oil. You could leave out the beans, and add tomatoes, oregano and cumin and have a Mexican-style rice. It’s a very flexible and versatile recipe.
