Black Beans and Rice with Mint and Cumin

Adapted from: Kelley Epstein and Traci-in-Cali (adobo seasoning)

Serves: 3-4

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

1 tbsp olive oil or coconut oil
1/2 cup red onion, minced
2 large garlic cloves, minced
1 cup rice
1 tsp adobo seasoning (recipe below)
1 tsp cumin (divided)
1/2 tsp salt + more to taste
1 can (400 g / 14 oz) black beans, drained
350 - 470 ml (1.5 – 2 cups) vegetable stock
1/2 – 1 cup mint, roughly chopped and loosely packed
2 limes, juiced

Homemade adobo seasoning:

2 tbsp salt

1 tbsp smoked paprika

2 tsp ground black pepper

1.5 tsp dried oregano

1.5 tsp cumin

1.5 tsp onion powder

1 tsp garlic powder

1/8 tsp (Australian) or 1 tsp (American) chili powder

Mmmm hmmm... let me tell you. Beans and rice are no longer overrated. I have declared it so. They are underrated. Maybe I'm on a mint kick, but I tell you the mint and lime with rice act as a light and airy compliment to the moodier beans, garlic, and adobo + cumin seasoning. It cannot be beat. These flavours almost beg the taste buds to take another bite "just one more", which is why it may only serve three, maybe two! 

I like this recipe for its simplicity and flavour. Go on and try it! 

Ingredients:
1 tbsp olive oil or coconut oil
1/2 cup red onion, minced
2 large garlic cloves, minced
1 cup rice
1 tsp adobo seasoning (recipe below)
1 tsp cumin (divided)
1/2 tsp salt + more to taste
1 can (400 g / 14 oz) can black beans, drained
350 - 470 ml (1.5 – 2 cups) vegetable stock
1/2 – 1 cup mint, roughly chopped and loosely packed
2 limes, juiced

Homemade adobo seasoning:

2 tbsp salt

1 tbsp smoked paprika

2 tsp ground black pepper

1.5 tsp dried oregano

1.5 tsp cumin

1.5 tsp onion powder

1 tsp garlic powder

1/8 tsp (Australian) or 1 tsp (American) chili powder

Directions:
1. Heat oil in a pot on medium heat.

2. Add the onion and stir occasionally until tender (2 minutes) then mix in the garlic until fragrant (30 seconds).

3. Add the rice, adobo seasoning, 1/2 tsp cumin, and 1/2 tsp salt, stirring rice until it is evenly coated (30 seconds).

4. Add the beans and 350 ml (1.5 cups) vegetable stock and bring to a boil, stirring occasionally to prevent the rice from sticking to the bottom and burning.

5. Reduce the heat to low, cover the pot, and cook until the rice is tender (20 minutes), stirring occasionally to prevent the rice from sticking to the bottom and burning. Add up to 120 ml (1/2 cup) water if the rice is drying.

6. Once rice is cooked, remove from heat and stir in lime juice, half the mint, remaining 1/2 tsp cumin, and salt to taste.

7. Serve immediately and top with remaining mint.