Complement your favorite Southwesternstyle entrée with this filling side dish, which gets its distinct flavor from cumin, cilantro, and green chiles.
Oxmoor House JANUARY 2008
Heat oil in a medium saucepan over medium-high heat. Add garlic and onion; sauté 2 to 3 minutes or until tender. Add rice, cumin, salt, and pepper; sauté 30 seconds. Add broth, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat.
. Add black beans, chiles, and cilantro to rice mixture; fluff gently with a fork. Cover and let stand 1 minute before serving.
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