Side Of Rice Or Beans Recipe

1. Rinse rice

Place rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear (about 30–45 seconds). Drain well.

2. In a small saucepan, combine rinsed rice, 2 cups water, 1 tsp kosher salt, and 1 tbs vegetable oil. Stir once to distribute.

3. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.

4. After 15 minutes, remove from heat and let rice steam, covered, for 5 minutes.

5. Fluff rice with a fork. Stir in 2 tbs chopped cilantro, 1 tbs lime juice, and 1 tsp lime zest. Taste and adjust salt if needed. Keep covered until ready to serve.

6. Heat 1 tsp olive oil in a small skillet over medium heat.

7. Add 1/4 cup finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.

8. Add 1 minced garlic clove and cook for 30–45 seconds until fragrant, careful not to burn.

9. Stir in 1 cup drained and rinsed black beans, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 2 tbs broth, 1/2 tsp salt, and 1/4 tsp black pepper.

10. Cook, stirring occasionally, until beans are heated through and slightly saucy, about 3–5 minutes. If mixture becomes too dry, add an extra tablespoon of broth or water.

11. Lightly mash about one-third of the beans in the pan with the back of a spoon to thicken the sauce and create a mix of whole and mashed beans.

12. Remove from heat and stir in 1 tbs chopped cilantro, if using. Adjust seasoning to taste.