- 2 cups rice
- 4 cups water
- 1 can of black beans (or 1-2 cups of prepared black beans)
- 1/2-1 onion, peeled and sliced
- 4-7 medium to large cloves of garlic, crushed
- 1 tomato, sliced and/or diced
- dried cilantro
- olive or coconut oil (2-4 Tbsp)
- Wash rice until water runs clear.
- Combine rice and water in a pan and bring to a boil.
- Boil about 5-10 minutes, then cover and reduce heat to a simmer and simmer for about 1-2 hours or until rice is cracked open and soft.
- Bring beans, onion, garlic, and tomato to a boil with seasonings. Start with 1/2 tsp or 3-4 light pinches of salt. Taste, and add more if needed. Use at least 1 Tbsp of cumin, up to two or three, and at least 1-2 tsp of dried cilantro, up to one or two tablespoonfuls.
- Stir, bring all to a boil. Reduce heat and boil for 10-15 minutes or until onions are soft.
- Taste the juice and add more seasoning (if necessary).
- Start with the smaller amounts and add more if necessary (you may want it stronger, as the rice is bland and the flavors may even themselves out, but remeber how much salt you put in it, and don’t eat too much of the rice and beans).
- Pour beans over rice and mix well with oil.
This filled a square glass baking pan and we brought it to fellowship dinner at church last Sabbath. There was just barely a bite left after potluck was over. I ate my fair share, too. It was yummy.