Recipe Instructions:
Ingredients:
200 grams long-grain rice (such as basmati or jasmine)
15 ml olive oil or vegetable oil
1/2 onion, finely chopped (about 75 grams)
2 cloves garlic, minced (about 6 grams)
240 ml tomato sauce or diced tomatoes
420 ml vegetable or chicken broth
2 grams ground cumin (1 teaspoon)
2 grams chili powder (1 teaspoon, adjust to taste)
Salt and pepper to taste
1 can (425 grams) black beans, drained and rinsed
Chopped cilantro or green onions for garnish (optional)
Instructions:
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the rinsed rice and cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted.
Pour in the tomato sauce or diced tomatoes, vegetable or chicken broth, ground cumin, chili powder, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed.
Stir in the drained and rinsed black beans. Cook for an additional 5 minutes until heated through.
Fluff the rice with a fork. Garnish with chopped cilantro or green onions if desired.
Serve hot as a side dish alongside tacos or as a filling for burritos.
