Rice and Beans

Ingredients 6 items

• 1 ½ cups rice, uncooked
• 1 can (15 oz) black beans, pinto beans, or kidney beans — drained and rinsed
• 1 can (15 oz) tomato sauce
• 1 medium onion, diced
• 2 tablespoons vegetable oil
• 3 cups water
• Optional: Salt and pepper, Cumin and chili powder, Garlic powder, Hot sauce, A fried egg on top

Equipment

• Large pot or deep skillet with a lid
• Knife and cutting board
• Stirring spoon

Allergens: None of the major allergens as written — always check canned item labels.

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the diced onion. Cook for 2–3 minutes until softened.
3. Add the tomato sauce and water. Stir to combine and bring to a simmer.
4. Stir in the uncooked rice and the drained beans. Season with salt, pepper, cumin, chili powder, or garlic powder if you have them.
5. Bring to a boil, then cover the pot and reduce heat to low.
6. Let it simmer covered for 18–20 minutes. Do not lift the lid.
7. After 20 minutes, remove the lid, fluff with a fork, and stir. If the rice is still hard, add a splash of water, cover, and cook for another 5 minutes.
8. Taste and adjust seasoning. Serve hot.