Skillet Rice and Beans

Toasted rice and seasoned beans, simmered in a hearty broth - this is one incredible side dish. In fact, I served this with my Tex Mex Meatballs and they were awesome together! My boys actually spooned the meatballs (with the salsa and cheese) over the rice and beans and made one big pile of goodness.

Why cook the rice in a skillet? I cooked the rice in a skillet because, in the first step, you gently toast the rice in a little bit of olive oil. Toasting the rice gives it a subtle nuttiness and adds depth to the overall dish.

Skillet Rice and Beans

1 tablespoon olive oil
1 cup white rice
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups beef or chicken broth
15-ounce can seasoned black beans, undrained
2 tablespoons chopped fresh cilantro

Heat the oil in a large skillet over medium-high heat.

Add the rice and stir to coat every grain with the oil. Cook for 1 minute, until the rice gives off a nutty fragrance.

Add the chili powder, garlic powder, onion powder, salt, and pepper and stir to coat.

Add the broth and bring to a boil.

Reduce the heat to low, cover and cook for 15 minutes.

Stir in the beans (with the liquid from the can) and replace the lid.

Cook for 5 more minutes, until the liquid is absorbed.
Top with the cilantro before serving.

Serves 4