Ingredients:
1 tbsp. olive oil
1 Medium White Onion ( diced medium )
1 Medium Red Bell Pepper ( diced medium )
2 tsp. Fresh Garlic ( minced )
8 oz. White Rice ( basmati )
1 tsp. Ground Cumin
1 tsp. Smoked Paprika
1 tsp. Chile Powder
4 oz. Chicken Bouillon
Salt and Pepper, to taste
1 can (15 oz.) Black Beans
2 tbsp. Fresh Lime Juice
2 tbsp. Fresh Cilantro (chopped)
Cotija or Jack cheese
Preparation
- Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook for 2-3 minutes or until tender.
- Add the rice and cook for 1-2 minutes.
- Add the cumin, paprika, chile powder, chicken broth, salt and pepper. Bring the pot to a boil.
- Cover the pot and turn the heat down to low. Simmer for 15 minutes or until rice is tender.
- Stir the beans into the rice. Cover the pot and let sit off the heat for 3-5 minutes or until beans are warmed through.
- Stir in the lime juice and cilantro. Fluff the rice with a fork. Taste and add more salt and pepper if desired.
- Sprinkle top with cheese
- Serve as an entrée or as a side dish