Name: Black Beans and Rice
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 onion, chopped; 2 garlic cloves, chopped; 1 jalapeño pepper, seeded and chopped; 2 tbsp (30 ml) vegetable oil; 1 1/2 cups (300 g) parboiled long-grain rice; 1/2 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp turmeric; 2 1/2 cups (625 ml) chicken broth; 1 can (19 oz/540 ml) black beans, rinsed and drained; 3 tbsp chopped cilantro (optional)

If you do not have a rice cooker, you can make this dish in a pot on the stovetop. Cook over low heat in a covered pot until the rice is tender and has absorbed all of the liquid, about 25 minutes.

If desired, after cooking the rice, you can add 1 1/2 cups (225 g) of corn (either freshly cobbed or thawed from frozen). Mix to warm the corn.