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Mexican Black Beans with Extra Long Grain White Rice

Mexican Black Beans with Extra Long Grain White Rice


1 cup dried C&F Foods Black Beans
1 cup uncooked C&F Foods Extra Long Grain White Rice
1 tablespoon canola oil or olive oil
1 1/4 cups red onion, chopped
1/4 cup garlic, chopped
1 1/2 tablespoons minced jalapeño pepper (optional)
3 1/2 cups chicken or vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup red bell pepper, chopped
1/4 cup cilantro, minced
1/4 cup sour cream


How to Prep and Cook Dried Beans
Rinse, soak, and cook dried beans.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, jalapeño, if using, and sauté for 4 minutes. Add rice and sauté for 1 minute. Add 3 cups of broth and bring to a boil. Add cumin and coriander and stir. Cover, reduce heat and simmer for 12 minutes. Add beans to the mixture, cover and simmer for an additional 10 to 12 minutes, stirring occasionally. Add bell peppers, cilantro and cook for 2 additional minutes or until water is absorbed.
Serve in a small bowl and top with sour cream, cilantro leaves and red bell peppers to decorate. Serves 6.