Cumin Rice and Beans
When you're prepping a Tex-Mex feast, this classic combination is a must.
- Total Time:
- Servings: 8
Source: Everyday Food, March 2009
- Coarse salt
- 1/2 teaspoon ground cumin
- 1 cup long-grain white rice
- 1 can (19 ounces) kidney beans, rinsed and drained
In a medium saucepan with a tight-fitting lid, bring 1 1/2 cups salted water and cumin to a boil. Add rice; cover, and reduce to a simmer. Cook 15 minutes; remove pan from heat, and add beans. Cover, and let stand 1 minute. Fluff rice with a fork.