Southwest Rice and Beans from Roberto Martin

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the rice:
  • Heat a large sautee pan with tight fitting lid, over high heat.
  • Add the oil and allow to come to a shimmer.
  • Add rice and stir for 3 minutes.
  • Add onion, cook and continue stirring for another 3 minutes.
  • Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
  • Remove pan from heat and keep rice covered until ready to use.
  • For the beans:
  • Heat large soup pot over high heat.
  • Add oil and allow to come to a shimmer.
  • Add onions and cook, stirring, until onion begins to turn color.
  • Add garlic and oregano; cook for 1 minute.
  • Reduce heat to medium, add tomatoes, broth, beans and cilantro.
  • Allow to simmer until liquid is reduced by half (about 20 minutes).
  • Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
  • Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
  • Serve in shallow bowls and top each serving with sliced avocado.
  • Serve with warm tortillas, if desired.
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