Beans and rice

25 May

This quick, easy side dish is a life-saver because it takes no time at all to make and is very tasty.  It’s originally from a weeknight meals magazine that I can no longer remember the name of.  As long as you have some broth or bullion cubes, canned beans and rice on hand, you can make this one.  The recipe calls for black beans, but I actually prefer red kidney beans in it.

1 cup chicken broth
1 tbsp. fresh lime juice
1 tsp. sugar
1/4 tsp. kosher salt
1/2 cup long grain rice
1 tbsp. unsalted butter
1 can black beans, drained, rinsed, warmed (15 0z).
1/4 cup chopped fresh cilantro
Lime juice to taste

Bring broth, juice, sugar, and salt to a boil in a saucepan.  Stir in rice, cover, and reduce heat to low.  Cook 15-20 minutes, or until liquid is absorbed.  Stir in butter.  Combine with black beans and cilantro.  Finish with lime juice.


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