I originally posted this recipe along with an accompanying fish main course (see it here: Mexican Style Rice With Fish) but whether you like fish or not – this is a great side dish that would suit so many other main courses. I also think it would be a good side dish or filling for tacos or burritos. Enjoy.
Ingredients:
1 Lg. onion, chopped
3 T. olive oil
4 garlic cloves, crushed
1 T. chili powder
1/2 t. each ground cumin and ground coriander
1 1/2 c. parboiled, long-grain rice (you can parboil it yourself but I lazily bought a bag of parboiled rice specifically for this recipe)
3 c. chicken broth or water (I used broth)
1 c. fresh cilantro, chopped
1 can (19 oz) black beans, rinsed and drained
salt and pepper
With the rack in the centre, preheat oven to 350F. If you’re fancy, use an oven-proof skillet for this next step. However, if you’re like me – then just use a regular skillet and then transfer into a small casserole dish when placing into the oven. Brown onions in oil. Add garlic and spices and cook for an additional minute, stirring constantly. Add rice and stir well to ensure it is coated with spice mixture and oil. Add broth, cilantro and black beans. Season with salt and pepper and bring to a boil.
Then transfer to an oven-proof casserole dish and cover and bake for 25 minutes (until broth has been absorbed). Let rest for 5 minutes; stir with a fork before serving.