We love leaning on pantry staples to pull together delicious dishes. Canned black beans and rice pair up to create this yummy and satisfying recipe. Our Creole Cowboy Blend and Roasted Chile Avocado Oil bring in the warmth and flavor in this satisfying side. Or main dish. Or lunch.
Time: 40 min
Serves 4-6Rating
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Loading...| 2 Tbl Roasted Chile Avocado Oil | |
| 1 onion, finely chopped | |
| 3 cloves garlic, minced | |
| 1.5 tsp Creole Cowboy Blend | |
| 2 cups uncooked long grain rice | |
| 3.5 cups chicken broth | |
| 2 14-oz) cans black beans, drained and rinsed | |
| 3 Tbl lime juice | |
| 4 Tbl finely chopped cilantro | |
| Salt to taste |
| 1. | Heat oil in a pot over medium-high heat. Add the onion and sauté until transparent. Add the garlic and sauté for one minute. Add the Creole Cowboy Blend and rice, and sauté for a minute. |
| 2. | Pour in the broth and beans, bring to a boil. Reduce to a simmer. Cover and cook for 10 minutes. Stir and return cover. Cook for another 10 mins or until rice is tender. |
| 3. | Remove from heat and very gently fluff by pulling from the bottom up. Taste and adjust with salt. To serve, drizzle with Roasted Chile Avocado Oil, lime juice and cilantro. |
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