“Best” Beans And Rice

1. 1

   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and cumin seeds. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 8 minutes.

2. 2

   Add the ground cumin, diced green chilies, salt, and black pepper, to taste. Cook for 1 minute, stirring constantly.

3. 3

   Add the chicken broth, black beans, and pinto beans. Stir gently to combine and bring to a simmer.

4. 4

   Add the cooked rice, again stirring gently to combine. (You don't want to stir too hard or you will break up the beans.)

5. 5

   Bring to a simmer, cover, and reduce the heat to medium-low. Cook, stirring occasionally, for 10 minutes, or until most of the broth is absorbed. Taste, and add additional salt or pepper if necessary.

6. 6

   Stir in the cilantro and serve.

7. 7

   Serves 4 as a main dish, 6 to 8 as a side dish.

* Per serving · 4 servings · Values may vary.