One-Pot Black Beans and Rice with Cumin and Lime

What you need

• 2 tbsp olive oil, plus a little for finishing
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 370 g (2 cups) long-grain white rice, rinsed and drained
• 950 ml (4 cups) chicken stock
• 2 can black beans, 400 g (14 oz) each, drained and rinsed
• 3 tbsp lime juice
• 4 tbsp cilantro, chopped
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Heat the olive oil in a heavy saucepan with a lid over medium heat.

2. 2

   Add the onion and cook, stirring, until soft and see-through, 5-6 min.

3. 3

   Stir in the garlic and cook for 1 min.

4. 4

   Add the cumin and rice and stir for 1 min so every grain is coated and the spice smells toasty.

5. 5

   Pour in the stock, add the beans and bring to a boil.

6. 6

   Cover, turn the heat to low and simmer until the rice is tender and the liquid is absorbed, about 20 min. Stir once halfway.

7. 7

   Take the pan off the heat and leave it covered for 5 min.

8. 8

   Fluff with a fork, then stir through the lime juice, cilantro and a drizzle of olive oil.

9. 9

   Taste and season with salt and black pepper before serving.

Imported from cafedelites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.