Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 cup long-grain rice (200g) (Basmati or Jasmine work well)
  • 2 cups vegetable broth (475ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 bell pepper (any color), chopped (approx. 1 cup / 150g)
  • 1 teaspoon chili powder (5g)
  • ½ teaspoon cumin (2.5g)
  • ½ teaspoon smoked paprika (2.5g)
  • 1 (15-ounce) can black beans, rinsed and drained (425g)
  • 1 (15-ounce) can kidney beans, rinsed and drained (425g)
  • 1 (14.5-ounce) can diced tomatoes, undrained (411g)
  • ½ cup vegetable broth (120ml)
  • Salt and pepper to taste
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt
  • Hot sauce
  • Lime wedges

Instructions:

  1. In a medium saucepan, sauté onion and garlic in olive oil until softened. Add rice and toast for a minute. Pour in vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork.
  2. In a large pot or Dutch oven, sauté onion and garlic in olive oil until softened. Add bell pepper and cook until slightly tender.
  3. Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant. Add black beans, kidney beans, diced tomatoes (undrained), and vegetable broth.
  4. Bring to a simmer, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, or until beans are heated through and flavors have melded.
  5. Season with salt and pepper to taste. Serve the beans over the cooked rice. Garnish with fresh cilantro, sour cream/Greek yogurt, hot sauce, and lime wedges, if desired.