Rice And Beans, Side Recipe
Side of your choice of black or refried beans and rice
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Ingredients
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Rice
Black Beans (serves as one bean choice)
Refried Beans (alternate bean choice)
Method
Rice
- 1
Rinse the rice in a fine-mesh sieve under cold running water until water runs clear to remove excess starch; drain well.
- 2
In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add 2 tablespoons finely chopped onion and 1 teaspoon minced garlic. Sauté until translucent and fragrant, about 1–2 minutes.
- 3
Add the rinsed, drained rice to the saucepan and toast, stirring, for 1–2 minutes so each grain is coated and slightly translucent at the edges.
- 4
Add 1 3/4 cups water and 1 teaspoon salt. Bring to a gentle boil over medium-high heat.
- 5
Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
- 6
After 15 minutes, remove from heat and let stand, covered, for 5–10 minutes to finish steaming.
- 7
Fluff rice with a fork, stir in 1 tablespoon chopped cilantro if using, and serve with lime wedges on the side.
Black Beans (choose this or Refried Beans)
- 8
Heat 1 tablespoon olive oil in a small skillet or saucepan over medium heat.
- 9
- 10
Stir in 1/2 teaspoon ground cumin and 1/4 teaspoon chili powder; cook for 30 seconds to bloom the spices.
- 11
Add 1 cup drained and rinsed black beans and 1/4 cup broth. Stir to combine and bring to a gentle simmer.
- 12
Simmer uncovered for 4–6 minutes until flavors meld and liquid reduces slightly.
- 13
Use a potato masher or fork to mash some of the beans to thicken the mixture, leaving some whole beans for texture.
- 14
Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon lime juice. Stir in 1 tablespoon chopped cilantro if desired. Taste and adjust salt or lime as needed, then remove from heat and keep warm.
Refried Beans (choose this or Black Beans)
- 15
Heat 1 tablespoon lard or vegetable oil in a small skillet over medium heat.
- 16
Add 1 tablespoon finely diced onion and 1/2 teaspoon minced garlic. Sauté until soft and fragrant, about 1–2 minutes.
- 17
Add 1 cup canned pinto beans (with their liquid drained reserved) and 1/4 cup water or reserved bean liquid to the skillet.
- 18
Stir in 1/4 teaspoon ground cumin and 1/2 teaspoon salt. Bring to a gentle simmer and cook for 2–3 minutes to heat through and let flavors combine.
- 19
Using a potato masher or the back of a spoon, mash the beans to your desired consistency. For creamier beans, mash more and add up to 1–2 tablespoons more water if needed.
- 20
Taste and adjust seasoning; stir in 1/2 tablespoon lime juice if using. If desired, top with 2 tablespoons shredded cheese while still warm so it melts.
- 21
Keep warm until ready to serve.