Mexican Rice and Beans with Fresh Salsa

Rice and Beans
  • 1Tbsp olive oil
  • 1 cup onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1/4 tsp cayenne 
  • 1 cup long grain rice, rinsed
  • 3 cups chicken broth
  • 2 cans black beans, drained and rinsed

Fresh Salsa
  • 12oz cherry tomatoes, quartered 
  • 4 Tbsp cilantro, rough chopped 
  • 5 scallions, thinly sliced 
  • 1 Tbsp lime juice 
  • 1 Tbsp olive oil 
  • Salt and pepper, to taste

In a 12 inch skillet, heated over medium heat with oil, sauté the onion for about 5 minutes. Stirring occasionally. Add garlic and seasonings with salt and pepper, cook one minute longer. Add the rice, broth, and beans to the onion mixture. Cover the pan with lid and bring to a simmer, turn down to medium low and let it cook gently for about 20 minutes until the rice is tender and liquid is absorbed. Fluff. 

Meanwhile, make the fresh salsa, in a medium bowl, place the cherry tomatoes, cilantro, and scallions. Toss with lime juice and olive oil, seasoned with salt and pepper.

Serve rice and beans with fresh salsa on top, dolloped in the middle. 


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