Black Beans and Rice with Cumin
Rice and beans is a staple dish that has versions in every part of the world. I seasoned this recipe with Cumin which offers a deep earthy and nutty flavor. On a whim, I added in sun dried tomatoes, mainly for color but my panel of taste testers were delighted by their texture and the hint of sweetness. I often serve this as a side alongside chicken or fish, but with a runny egg on top, this humble dish is extraordinary.
2 teaspoons Cumin
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
3/4 cup uncooked white rice
1 1/2 cups vegetable or chicken stock
1 cup sun dried tomatoes, chopped
2 - 15 ounce cans black beans, drained and rinsed
1/2 cup cilantro, chopped
Heat the oil in dutch-oven over medium-high heat. Add the onion and sauté for 5 minutes or until translucent. Stir in the garlic and Cumin, cook 1 minute or unit fragrant.
Add in the rice and cook for 3 to 4 minutes or until lightly toasted.
Pour in the stock and sun dried tomatoes. Bring to a boil, then simmer covered for 20 minutes or until the liquid is absorbed.
Fluff with a fork and stir in the beans. Cover and allow beans to warm, about 5 minutes.
Sprinkle with cilantro. Serve warm or room temperature.
If your sun-dried tomatoes are packed in oil, use this oil instead of olive oil.