Hard Times Garlic Butter Rice and Beans

• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups vegetable broth
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley, for garnish

Steps

1. 1 Rinse the rice under cold water until the water runs clear.
2. 2 In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. 3 Stir in the rice to coat with the butter and garlic, then add the cumin and smoked paprika. Toast for 1 minute.
4. 4 Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
5. 5 Stir in the black beans, reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
6. 6 Fluff the rice with a fork, adjust the seasoning if needed, and garnish with fresh parsley before serving.

Equipment

• Medium saucepan
• Wooden spoon
• Cutting board and knife

Variations

• Add a diced tomato or a splash of lime juice for a fresh twist.
• Include sautéed bell peppers and onions for extra veggies.

Substitutions

• Use chicken broth instead of vegetable broth for a different flavor.
• Substitute olive oil for butter to make it vegan.

Pairings

• Pairs well with Caribbean jerk tofu or grilled chicken.
• Serve with a side of tangy mango chutney.

Nutrition

Tips

• For extra creaminess, stir in a splash of coconut milk after cooking.
• Toast the cumin seeds before grinding for a fresher flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of broth.

Serving Suggestions

• Serve with a simple avocado salsa or a fried egg on top for added richness.
• Pairs beautifully with roasted plantains or a fresh green salad.

FAQ