“Best” Beans And Rice

• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• 1 teaspoon Whole Cumin Seeds
• 1 teaspoon Ground Cumin
• 4 ounces, weight Diced Mild Green Chiles
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1 cup Chicken Or Vegetable Broth
• 14-1/2 ounces, weight Can Black Beans, Rinsed And Drained
• 14-1/2 ounces, weight Can Pinto Beans, Rinsed And Drained
• 3 cups Cooked Rice (white Or Brown)
• 1/4 cups Cilantro, Chopped

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and cumin seeds. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 8 minutes.
2. Add the ground cumin, diced green chilies, salt, and black pepper, to taste. Cook for 1 minute, stirring constantly.
3. Add the chicken broth, black beans, and pinto beans. Stir gently to combine and bring to a simmer.
4. Add the cooked rice, again stirring gently to combine. (You don't want to stir too hard or you will break up the beans.)
5. Bring to a simmer, cover, and reduce the heat to medium-low. Cook, stirring occasionally, for 10 minutes, or until most of the broth is absorbed. Taste, and add additional salt or pepper if necessary.
6. Stir in the cilantro and serve.
7. Serves 4 as a main dish, 6 to 8 as a side dish.

olive oil, onion, garlic, cumin seeds, ground cumin, green chiles, kosher salt, freshly ground black pepper, chicken, black beans, pinto beans, ubc

Taken from tastykitchen.com/recipes/sidedishes/e2809cbeste2809d-beans-and-rice/ (may not work)