Rinse 1 cup long-grain white rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 1.5 cups water, 1 tsp salt and 1 tbs oil or butter. Bring to a boil over high heat, then reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork before serving.

Side 1 — Garlic Green Beans

Heat 1 tbs olive oil in a skillet over medium-high heat. Add 2 cups trimmed green beans and sauté 4–5 minutes until bright green and crisp-tender. Add 1 tsp minced garlic and continue to cook 30–60 seconds until fragrant. Season with 1 tsp salt and 1/4 tsp black pepper. If desired, finish with 1/2 tbs lemon juice. Transfer to serving dish and keep warm.

Side 2 — Braised Cabbage with Carrot

Heat 1 tbs olive oil in a wide skillet over medium heat. Add 1/4 cup sliced onion and sauté 2–3 minutes until softened. Add 3 cups thinly sliced cabbage and 1/2 cup grated carrot. Cook, stirring occasionally, 6–8 minutes until cabbage begins to wilt. Stir in 1 tbs apple cider vinegar, 1/2 tsp brown sugar, 1/2 tsp salt and 1/4 tsp black pepper. Reduce heat to low, cover, and braise 4–6 minutes until tender but not mushy. Adjust seasoning to taste and transfer to serving bowl.

Side 3 — Black Beans (Seasoned)

Heat 1/2 tbs olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 1/2 tsp minced garlic, 1/2 tsp ground cumin and 1/4 tsp chili powder; cook 30–45 seconds until fragrant. Add 1 cup drained and rinsed canned black beans and 1/4 cup water or broth. Stir, bring to a simmer and cook 3–5 minutes until flavors meld and liquid slightly reduces. Season with 1/2 tsp salt. Stir in 1 tbs chopped fresh cilantro if using. Mash a few beans with the back of a spoon for a creamier texture, if desired. Serve warm.