Mexican Red Beans & Cilantro Rice

Ingredients

• 3/4 cup Dried red beans
• 3 cups Water (for beans)
• 1 tbsp Olive oil
• 1/2 medium Yellow onion
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1/2 tsp Chili powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Long-grain white rice
• 1 cup Water (for rice)
• 1 pc Lime
• 1/4 cup Fresh cilantro
• 1/2 cup Vegetable broth or water (for beans, as needed)(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse the red beans. Dice the onion and mince the garlic. Zest and juice the lime; chop the cilantro.

2. 2

   Cook beans (about 25 minutes): In a pot, heat olive oil over medium heat. Sauté onion for 3–4 minutes, then add garlic, cumin, and chili powder and cook 30 seconds. Add rinsed beans, 3 cups water, salt, and black pepper. Bring to a simmer, partially cover, and cook until beans are tender, adding a splash of broth/water if needed.

3. 3

   Cook rice (about 10 minutes, while beans finish): In a small pot, bring 1 cup water to a boil. Stir in rice, reduce to low, cover, and cook until tender and water is absorbed, about 10 minutes.

4. 4

   Finish and serve (combine): Fluff rice and stir in lime zest and juice plus chopped cilantro. Spoon red beans over the limey cilantro rice and serve.