Rice and Beans with Green Chiles
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Active: 10 min
Directions
- Cook 1/2 diced onion and 1 minced garlic clove in vegetable oil in a saucepan over medium heat, 4 minutes. Add 1 teaspoon ground cumin and a pinch each of salt and pepper. Stir in 1 tablespoon tomato paste; cook 1 minute. Stir in 1 cup rice, a 4 1/2-ounce can diced green chiles, 1 1/2 cups chicken broth and a 15-ounce can black beans (drained and rinsed); bring to a boil. Simmer, covered, until the liquid is absorbed, 20 minutes. Stir in chopped cilantro.