Cumin Rice with Black Beans

The time-honored combination of rice and beans is found throughout Latin America and the Caribbean. Serve as a side dish for a juicy grilled steak.

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 garlic clove, finely chopped

2 teaspoons cumin seeds

11⁄2 cups regular long-grain rice

1 can (141⁄2 ounces) chicken or vegetable broth or

13⁄4 cups Chicken Broth or Vegetable Broth

11⁄4 cups water

1⁄4 teaspoon salt

1 can (15 to 19 ounces) black beans, rinsed and drained

2 tablespoons chopped fresh cilantro lime wedges

• In 3-quart saucepan, heat oil over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Stir in garlic and cumin seeds; cook, stirring, until fragrant. Add rice and cook, stirring, 1 minute. Add broth, water, and salt; heat to boiling over high heat. Reduce heat; cover and simmer, without stirring or lifting lid, until rice is tender and most of liquid has been absorbed, about 15 minutes.
• Stir beans into rice. Cover and cook 5 minutes longer. Remove from heat and let stand 5 minutes. Spoon into serving bowl and sprinkle with cilantro. Serve with lime wedges.

Makes about 6 cups or 6 accompaniment servings.

Prep: 10 minutes

Cook: 30 minutes