Mexican Rice & Black Beans

Ingredients · per serving

• 150 ml Vegetable stock
• 1 wedge Lime
• 1 clove Garlic
• 1.5 tbsp Olive oil
• 1 tsp Ground cumin
• 120 g Black beans
• 70 g Long-grain rice
• small handful Fresh coriander
• 1 tbsp Tomato paste
• to taste Salt
• ½ tsp Smoked paprika
• ½ tsp Garlic powder
• 40 g Onion

Instructions

1. Make the rice: heat 1 tbsp olive oil in a small pot over medium heat. Add finely chopped onion, cook 3 min until soft.
2. Add the rice and stir for 1 min — toasting it adds nuttiness.
3. Add the tomato paste, cumin, smoked paprika, garlic powder, and salt. Stir 30 sec.
4. Pour in the vegetable stock. Bring to a boil, then reduce to lowest heat. Cover, cook 18 min — don't lift the lid.
5. Off heat, rest covered 5 min. Fluff with a fork.
6. Make the beans: while the rice cooks, heat 1 tsp olive oil in a small pan over medium heat. Add the drained black beans, cumin, garlic, and a pinch of salt.
7. Cook 5 min, stirring and mashing about a quarter of the beans with the back of a spoon to thicken.
8. Plate the rice next to the beans. Top both with chopped fresh coriander and a squeeze of lime.

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