Half Rice & Beans Recipe

Rinse and measure

Rinse 1 cup long-grain white rice under cold running water until the water runs mostly clear to remove excess starch. Drain well.

Cook rice

In a small saucepan, combine the rinsed rice, 1.75 cups water, 1 tbs vegetable oil, and 1 tsp kosher salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes or until water is absorbed and rice is tender.

Remove from heat and let sit, covered, for 5 minutes to steam. Fluff with a fork.

If using, stir in 2 tbs chopped cilantro and 1 tsp lime juice to taste. Keep covered and warm until serving.

Prepare aromatics

Heat 1 tbs olive oil in a small skillet or saucepan over medium heat. Add 1/4 cup finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add spices

Stir in 1/2 tsp ground cumin, 1/4 tsp smoked paprika, and 1/4 tsp chili powder; cook 20–30 seconds to bloom the spices.

Add beans and simmer

Add 1 cup drained black beans and 1/2 cup drained pinto beans to the pan along with 1/4 cup low-sodium broth (or water). Gently mash about one-third of the beans with the back of a spoon to thicken the mixture. Bring to a low simmer and cook 4–5 minutes until heated through and slightly reduced.

Season the beans with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning as needed.

If desired, finish with 1 tbs chopped cilantro and 1 tsp lime juice, stirring to combine. Keep warm until plating.