Preparation: 20 MIN
Cooking: 55 MIN
Servings: 6

Black Beans and Rice

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)

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)

Preparation

Select the pilaf mode on the rice cooker. Preheat for 3 minutes (see note).
In the rice cooker bowl, soften the onion, garlic and jalapeño in the oil. Add the rice and stir for 2 minutes or until it is translucent. Add the spices and cook for 30 seconds, stirring all the while. Add the broth and black beans. Season with salt and pepper.
Cook, covered, for about 45 minutes. The rice will be ready when the rice cooker switches to warm mode. Garnish with the cilantro, if desired.

Note

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.