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Rice and beans

  • 1 T Unsalted Butter (optional)
  • 1 T Canola Oil
  • 120 g Yellow Onion, minced
  • 1/2 t Cumin Seed, ground
  • 2 Garlic Cloves, minced
  • 240 g Black Beans, cooked with seasonings
  • 1/2 t Medium-Grain Salt
  • 1/2 t Cumin Seed, ground
  • 360 g Rice, cooked
  • Garnish
    • Coriander Leaves, chopped
  1. Combine. Heat oil in skillet over medium heat. Add onion, cumin, garlic. Coat evenly. Sauté 8 minutes, stirring every 3 minutes. Add prepared beans, salt, remaining cumin. Stir evenly. Cook 5 minutes. Remove from heat. Add rice. Stir evenly.
  2. Garnish & serve with cilantro.