Brazilian Beans and Rice
Beans and Rice: They're delicious, cheap, and don't require a lot of chewing
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Servings: 4
Ingredients
The Beans
- 1 tablespoon olive oil
- ⅔ cup diced onion
- 2 cloves minced garlic
- 2 (15 ounce) cans black beans (drained and rinsed)
- 1 cup chicken broth (you could alternatively use 1 cup of water mixed with 1 teaspoon chicken bullion)
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- ¼ teaspoon coriander
- ½ teaspoon salt
- ¼ teaspoon pepper
- the juice of one lime
The Rice
- 1½ cups long grain white rice
- 3 cups chicken broth (or 3 cups of water mixed with 3 teaspoons of chicken bullion)
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ cup chopped fresh cilantro
- juice of ½ a lime
Instructions
The Rice
- In a large saucepan, bring the rice and chicken broth to a boil on high heat.
- Once boiling, reduce heat to low and cover the saucepan. Simmer for 20 minutes.
- Remove from heat and let rest for 5 minutes.
- Stir in the lime juice and the cilantro.
The Beans
- In a big skillet, heat olive oil on medium high heat. Add the onions and cook them for 3 minutes, until they start to turn clear. Add the garlic and cook for 30 seconds.
- Add the beans, broth, and the seasonings. On low heat, cook for 7-8 minutes while stirring.
- Remove from heat and add the lime juice. Mash the beans with a spatula until the beans are the consistency you want.
- Serve the beans with the rice.
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