Rice & Beans Recipe

1. Rinse and prep rice

Rinse 2 cups long-grain white rice under cold water until the water runs clear to remove surface starch. Drain well.

2. Sauté aromatics

Heat 2 tbs oil in a medium saucepan over medium heat. Add 1/2 cup finely diced onion and 2 tsp minced garlic. Sauté, stirring, until softened and translucent, about 3 minutes.

3. Toast and simmer rice

Add the drained rice to the pan and stir to coat in the oil and aromatics; cook 1–2 minutes, until slightly toasted. Add 3.5 cups water or chicken broth and 1 tsp salt, bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid.

4. Rest rice

After 15 minutes, remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork just before serving.

5. While the rice cooks, heat 1 tbs olive oil in a medium skillet over medium heat. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

6. Add 1.5 cups drained and rinsed black beans to the skillet, then stir in 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until beans are heated through, about 4–6 minutes.

7. Lightly mash about one-quarter of the beans in the skillet with the back of a spoon to create a creamier texture while leaving the rest whole. Stir in 1 tbs lime juice and 2 tbs chopped cilantro. Taste and adjust seasoning if needed. Keep warm until plating.

8. Choose your protein option. For any option, have 1 lb protein, 1 medium chopped onion, 1 tsp minced garlic, and seasonings ready.

9. Ground beef or ground chicken (simple seasoned)

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until soft, about 4 minutes. Add 1 tsp minced garlic and cook 30 seconds. Add 1 lb ground beef or ground chicken, breaking it up with a spoon. Season with 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp dried oregano. Cook, stirring and breaking up the meat, until browned and cooked through (beef about 6–8 minutes, chicken 8–10 minutes). Taste and adjust seasoning. If desired, drain excess fat for beef.

10. Picadillo-style

Heat 1 tbs olive oil in a large skillet over medium heat. Add the chopped onion and sauté 4 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds. Add 1 lb ground beef and brown, breaking it up with a spoon. Stir in 2 tbs tomato paste and cook 1 minute. Add 1/2 tsp ground cumin, 1/2 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper. Add 1/4 cup sliced green olives and 2 tbs raisins if using, and 1/4 cup water to loosen. Simmer 3–4 minutes until flavors meld and liquid reduces slightly. Taste and adjust seasoning.

11. Divide the fluffed rice among 4 bowls (about 1 cup cooked rice per serving).

12. Spoon a portion (about 1/2 cup) of the warm seasoned beans alongside the rice.

13. Top each portion with about 1/4 lb (roughly 4 oz) of the chosen cooked protein.

14. Garnish with chopped cilantro, a lime wedge, and pickled red onions if using. Serve immediately.