Ingredients:

  • 1 cup (200g) long-grain rice
  • 2 cups (480ml) vegetable broth (or water)
  • 1 tablespoon (8g) annatto powder
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2g) black pepper
  • 1 can (15 oz or 425g) black beans, drained and rinsed
  • 1/2 teaspoon (2g) cumin
  • 1/2 teaspoon (2g) smoked paprika
  • 1 tablespoon (15ml) lime juice
  • Fresh cilantro, for garnish

Instructions:

  1. In a medium saucepan, heat olive oil over medium heat.
  2. Sauté diced onion until translucent, about 3-4 minutes.
  3. Add minced garlic and cook for an additional 30 seconds.
  4. Stir in the rice and sauté for 2-3 minutes until slightly toasted.
  5. Add annatto powder, broth, salt, and pepper. Bring to a boil.
  6. Reduce heat to low, cover, and simmer for 18-20 minutes, until rice is tender and liquid is absorbed.
  7. In a skillet over medium heat, combine black beans, cumin, smoked paprika, and lime juice.
  8. Cook for 5-7 minutes until heated through and flavors meld.
  9. Fluff the rice with a fork and transfer to a serving dish.
  10. Top with the spiced black beans and garnish with fresh cilantro.
  11. Serve warm.