Black Beans and Rice

THis is NOT your average side dish! Granted, it's as easy as the easiest side dish out there, but the combination of toasted rice, onion, garlic, curry, and cumin takes everything to the next level. It's not complicated - but the dish performs (meaning, the people you feed will say, "oh... wow").

I served the warm rice medley with my Sweet and Sour Meatballs with Mango Chutney and the combination was PERFECT. But, read on...

My smart teenager: When I served dinner, I told my boys that the flavor of the mango-spiked meatballs perfectly complimented the curry and cumin in the rice, PLUS everything worked with the teriyaki-style flavors in the sauce. I was just trying to explain how similar ingredients are used in different regions. Leave it to my 15-year old to say, "So where do the beans come in?" Smarty pants.

Black Beans and Rice 

1 tablespoon vegetable oil
1/4 cup minced white onion
2 cloves garlic, minced
3/4 cup white rice
1 3/4 cups vegetable broth, chicken broth or water
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon hot sauce, or more to taste
15-ounce can black beans, rinsed and drained
Hot sauce for serving, optional

Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook for 2 minutes. Add the rice and cook for 1 minute, stirring constantly. Add the broth, cumin and curry powder and bring to a simmer. Reduce the heat to low, cover and cook for 20 minutes, until the liquid is absorbed. Fold in the beans and cook for 1 minute to heat through. Season to taste with salt and pepper. Serve with hot sauce on the side if desired.

Serves 4