Chili Lime Beans and Caramelized Tomato Rice

I loooooove beans and rice. But, not just any beans and rice. I love something that’s got personality and flair. Today’s recipes do just that!!!

For the beans

2 cans of black beans, rinsed

1/2 cup of chopped onion

2 garlic cloves, minced

1 teaspoon of salt

1 teaspoon of pepper

1/2 teaspoon of cumin

1/2 teaspoon of chili powder

2 tablespoons of olive oil

1. Sauté the onion and garlic in olive oil until fragrant. This should take about two to three minutes on medium heat.

2. Add the beans and all the seasonings and cook on medium heat for 5-7 minutes.

3. Serve immediately.

For the rice

2 cups of white rice

2 tablespoons of olive oil

2 tablespoons of tomato paste

4 cups of vegetable stock

1. Sauté the rice in olive oil for 90 seconds until the rice is lightly toasted.

2. Add the tomato paste and stir well to incorporate. Stir often to prevent sticking and burning. Cook the tomato paste for 60 seconds and then add the liquid.

3. Add the vegetable stock and cook until the liquid has evaporated. Then, add a lid and let the rice stand for 10 minutes. Then fluff with a fork and enjoy.