I have been on a bit of a Mexican food kick lately. Well, I'm pretty much always in the mood for Mexican food, but I find that I crave it even more in the summer. I was planning on making a quick and easy dinner of Huevos Rancheros one night to use up some extra tortillas and eggs we had and I needed something just as quick and easy to serve on the side. I spied this recipe on my to-cook list and figured it might just fit the bill. And boy did it. There isn't anything particularly amazing about this recipe. It's just fast, easy, and tastes good. But sometimes that more than enough, isn't it?
Cumin Rice & Beans
Recipe from Everyday Food; Serves 8
1/2 teaspoon ground cumin
1 cup long-grain white rice
1 can (19 ounces) kidney beans, rinsed and drained
- In a medium saucepan with a tight-fitting lid, bring 1 1/2 cups salted water and cumin to a boil. Add rice; cover, and reduce to a simmer. Cook 15 minutes; remove pan from heat, and add beans. Cover, and let stand 1 minute. Fluff rice with a fork.