Ingredients
Scale
- ½ TBS light olive oil
- 1 small onion, peeled and finely diced
- 1 tsp minced garlic
- ¾ cup of uncooked long grain white rice
- ½ tsp ground cumin
- 1 ½ cups chicken broth
- Salt and black pepper to taste
- 1 (15 ounce) can of black beans, drained and rinsed
- 1 TBS fresh lime juice
- 1 tsp hot sauce (optional, but nice)
- A small handful of fresh cilantro leaves, washed, dried, and chopped
- Cilantro sprigs and lime wedges to garnish (optional)
Instructions
- Heat the oil in a medium saucepan over moderate heat. Add the onion and garlic and cook for 2 to 3 minutes until tender, without allowing them to colour. Add the rice and cook for a further 1 to 2 minutes.
- Stir in the cumin and cook for a minute until quite fragrant. Add the chicken broth, and salt and pepper to taste. Bring to the boil, then cover, reduce the heat to low and allow to simmer for 15 minutes, until the rice is tender. Stir the drained and rinsed beans into the rice. Cover and let sit off the heat for about 5 minutes, until everything is warmed through.
- Fork through the lime juice, hot sauce and cilantro leaves. Fluff the rice well. Taste and adjust seasoning as needed. Pour into a heated serving dish, garnish with some cilantro sprigs and the lime wedges and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
Nutrition
- Calories: 650