Cookwith - Charred Vegetable Mexican Rice & Beans
This recipe takes classic rice and beans to new heights by first charring the vegetables, infusing the dish with smoky depth and vibrant flavor. Toasted sp...
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Cooking tools:
- Tongs
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Fork
- Citrus press
- Spatula
- Can opener
Ingredients
- 1 cup long-grain white rice
- 1 cup canned black beans, rinsed and drained
- 2 tbsp olive oil
- 1 medium red bell pepper
- 1 medium yellow onion
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground coriander
- 1/2 tsp dried oregano
- 2 cups vegetable broth (or water)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
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