A week of recipes designed for easy cooking, in or out of a burrito. Viva Mexico Week, Day One.
Except for the little sprigs of cilantro (from my herb garden), every ingredient in this quick and easy rendition of classic black beans and rice came right from the pantry. The quick comes from pre-cooked rice, which could be leftover rice from Chinese takeout or from a big batch you've made in the rice cooker. Canned black beans and store-bought sofrito speed things up, too. Sometimes black beans and rice are served side by side (as in moros y cristianos, "moors and christians"), but I figure it's all going to get tossed together in your tummy, so why not cook everything together from the outset? You can double or triple this recipe, or make a huge batch for a crowd, to serve with grilled chicken or fish, or rolled up in a burrito.
Quick and easy black beans and rice
2 tsp canola oil
1 small onion, peeled and chopped
1 clove garlic, peeled and chopped
1 tsp ground cumin
1 tsp ground chili powder (I like Penzeys Chili 3000)
2 oz canned roasted green chile peppers (half a small can)
2 cups cooked white rice
1/4 cup red sofrito (available in supermarkets, in the Latino foods section)
1 15-oz can black beans, rinsed and drained
1/4 tsp kosher salt
1/4 tsp black pepper
In a large nonstick frying pan, heat the oil over medium-low heat. Add the onion, and cook 2-3 minutes, until soft and translucent. Stir in the garlic, cumin, chili powder and green chile peppers, and cook for 2 minutes.
If the rice is cold, break it up with your hands as you add it to the pot. Stir well to combine the rice and onion mixture; cook, stirring, for 2-3 minutes until the rice is warmed through. Add in the sofrito and black beans, and stir gently, until the sofrito is incorporated and the beans evenly distributed throughout the rice.
Season with the salt and pepper. Taste, and add more if needed. Serve warm, or cool completely and refrigerate. You can make this up to 2 days in advance; add a few drops of water and reheat in the microwave.
More recipes in The Perfect Pantry:
Vegan black bean and sweet potato stew
Black bean cakes with guacamole
South End Deep Root Chili
Black bean and peach soup
Quinoa, avocado, tomato and black bean salad with chipotle lime dressing
Other recipes that use these pantry ingredients:
Southwestern bean salad with black beans, black-eyed peas, peppers, and cilantro, from Kalyn's Kitchen
Coconut rice with black beans, plantains, and mango salsa, from Herbivoracious
Spicy tamarind black beans, from Lisa's Kitchen
Butternut squash with black beans and walnuts, from eCurry
Southwestern chicken soup with black beans and corn, from For the Love of Cooking
Turkey black bean burgers, from Dine and Dish
Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.