Mexican Rice and Beans

Toasted rice that has absorbed all the bean juices, with the scent of toasted cumin. The grains separate perfectly and the beans are tender to the bite.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 946
• Protein: 46 g
• Carbs: 162 g
• Fat: 11 g

Ingredients

• 300 g White rice ( dry )
• 400 g Red bean ( cooked and drained )
• 1 piece Yellow onion ( finely diced )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( small cubes )
• 2 tbsp Peanut oil
• 1 tsp Cumin ground
• 1 pinch Hot pepper en poudre
• 600 ml Mineral water
• 1 pinch Gray sea salt
• 400 g Black beans ( drained )
• 600 ml Chicken broth

Instructions

1. Sauté the aromatics

   Chop the onion and mince the garlic. In a sauté pan, heat the peanut oil. Add the onions and garlic. It should sizzle. Stir until the onion is translucent without browning.

2. Toast the rice

   Add the dry white rice. Stir constantly to coat each grain with fat. The rice should become shiny and slightly transparent on the edges. This is the secret to keeping it from sticking.

3. Season and spice

   Add the diced tomatoes, cumin, and chili powder. Let it cook down for two minutes so the rice absorbs the pigments and flavors.

4. Liquid and cooking

   Add the drained red and black beans, then the chicken broth. Season with salt. Bring to a boil, then reduce heat to minimum. Cover tightly. Cook until the liquid is completely absorbed by the rice.

Chef's tips

• Never lift the lid during cooking; the steam must remain trapped to cook the center of the grain.
• If the rice sticks to the bottom, deglaze with a spoonful of water off the heat to release the juices.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheats perfectly in a pan with a splash of water.