Black Beans and Rice

The flavors of cumin and turmeric come together fabulously in this black beans and rice.  Use this easily as a side dish for a Mexican night or as a meatless main dish.  This recipe is quick, easy, and full of ingredients you probably have lying around your kitchen; perfect for those days when you want to make dinner, but just haven’t had time to get to the store.

Ingredients:

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

3/4 C uncooked rice

1 1/2 C chicken broth (or water)

2 tsp cumin

2 tsp turmeric

dash of cayenne pepper

1 (14.5 oz) can black beans, drained and rinsed

1 (14.5 oz) can corn, drained

1 (10.5 oz) can diced tomatoes with green chillies

1/4 c cilantro, chopped (optional)

Directions:

1. In a medium sized pot, saute onions and garlic in olive oil.  Add rice, chicken broth, and spices; bring to a boil.  Cover, lower the heat, and cook for 20-25 minutes, until all the broth has been absorbed.  Stir in beans, corn, tomatoes, and serve.  Top with cilantro if desired.