Tex-Mex Rice and Beans

Instructions

Heat 1/3 cup vegetable oil in a 12-inch skillet with lid or 4-quart saucepan over medium-high heat. Dice 1 medium white onion and add to the pan. Cook until the onion starts to soften, stirring frequently, about 5 minutes.

Stir in 2 cups long grain white rice and cook, stirring frequently, until the rice is golden and toasted, about 3 to 4 minutes.

Add in 4 teaspoons minced garlic, 2 teaspoons ground cumin, and 2 teaspoons chili powderook for 1 minute, stirring constantly, until fragrant.

Drain and rinse 1 (15 ounce can) black beans. Add to the pan along with 1/4 cup tomato sauceand 3 cups chicken broth. Stir to combine and bring to a boil.

Once boiling, cover the pan with a lid and reduce the heat to low. Simmer for 20 minutes, until the rice is cooked through. Turn off the heat and let it sit, covered, for 10 minutes.

Use a fork to fluff the rice. Serve garnished with 2 tablespoons chopped fresh cilantro. Cut 1 medium lime into wedges for squeezing over the top. Season with salt, to taste.

Main Dish,Side Dish