Name: Black Beans and Rice
Total time: 1 h
Cuisine: MexicanLatin America & Caribbean
Ingredients: 1 (15-ounce) can black beans; 2 1/4 cups chicken broth , plus extra as needed; 2 tablespoons vegetable oil , divided; 3/4 cup finely chopped onion; 3/4 cup finely chopped green bell pepper; 1/2 teaspoon table salt; 1/2 teaspoon pepper; 3 garlic cloves , minced; 1 teaspoon dried oregano; 3/4 teaspoon ground cumin; 1 1/2 cups long-grain white rice , rinsed; 4 ounces Salt pork , cut into 4 pieces; 1 bay leaf

Why This Recipe Works

For a quick weeknight side dish, we browned onions and green bell peppers in a skillet alongside aromatic cumin, garlic, and dried oregano. We toasted the rice in oil until the edges of the grains turned translucent so the rice kept its shape and didn't turn mushy in the finished dish. Instead of using dried beans, we relied on canned beans (and their liquid) for ease and to add color to the white rice. We cooked the rice with chicken broth, the reserved bean liquid, savory salt pork, and the sautéed vegetables for just 20 minutes and then let it sit for 10 minutes before fluffing with a fork.

Before You Begin

If you can't find salt pork, you can substitute two slices of bacon; the dish will have a smokier flavor. Rinse the rice in a fine-mesh strainer under running water until the water runs almost clear, about 1½ minutes, stirring the rice a few times with your hand.

Instructions

Place beans in fine-mesh strainer set over 4-cup liquid measuring cup and let drain for 5 minutes; reserve bean liquid. Add enough broth to bean liquid to equal 2½ cups and stir to combine. Set aside beans and broth mixture.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, bell pepper, salt, and pepper and cook until vegetables are softened and just beginning to brown, about 6 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 30 seconds. Transfer vegetable mixture to bowl; set aside.

Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat. Add rice and cook, stirring frequently, until edges begin to turn translucent and rice is fragrant, about 2 minutes. Stir in salt pork, bay leaf, beans, broth mixture, and vegetable mixture and bring to boil (submerge salt pork as best you can). Cover, reduce heat to low, and cook, without stirring, for 20 minutes.

Let stand, covered, off heat for 10 minutes. Discard salt pork and bay leaf. Gently fluff rice with fork. Season with salt and pepper to taste. Serve.