BLACK BEANS & RICE

BLACK BEANS & RICE 2 tablespoons olive oil 1 onion, finely chopped 5 cloves garlic, minced 1 1/2 teaspoons ground cumin 2 cup uncooked white rice, long grain or jasmine rice 4 cups chicken broth (or stock) 2 x 14 ounce cans black beans, drained and rinsed 3-4 tablespoons lime juice, (adjust to your tastes) 4 tablespoons finely chopped coriander (or parsley), to garnish Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute. Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through). Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired. Notes Add in chopped jalapeños, chili's, or cayenne pepper for some added heat!