Black Beans and Rice | Side Dishes

I cooked these black beans and rice in a rice-cooker. The rice-cooker is definetley the best way to make rice in general. So a couple years ago I started experimenting with making other types of rice dishes in mine. It turns out, this is actually a really smart idea. It’s simple and really good. Try my recipe!

Black Beans and Rice

– 6 T butter, salted or unsalted

– 6 cloves garlic, minced

– 1/2 large onion, minced

– 1 cup tomato, skins and seeds removed if desired, chopped

– 1 tsp dried oregano, or 1/2 tsp fresh

– 1 tsp fresh thyme, or 1 1/2 tsp dried

– 1 tsp ground cumin

– 2 cups white rice, long to medium grain, this is jasmine and basmati

– 2 cups chicken stock, homemade if you have it

– 2 cups cold water

– 2 cups canned black beans, or dry soaked overnight

– 2-3 jalapenos, sliced (optional)

Hot pepper sauce on the side

Step 1. – Turn the rice cooker on and add the butter, minced garlic and onion. Close the lid and fry the onions and garlic in the rice-cooker (push the steam button or one of the other rice settings to get the rice cooker cooking). After about 10 minutes the onions and garlic should be cooked. Unplug the rice cooker, this will reset the timer, then replug the rice-cooker and add the rice. Stir the rice to coat it with the butter.

Step 2. – Add the rest of the ingredients and stir to combine. Then turn the rice cooker back on and set it to cook as if it was plain white rice and close the lid. Once the timer goes off let it sit for 5 more minutes before you fluff the mixture. At this point taste it and add some salt and pepper if you feel like it needs any.

 *tip. – Don’t open the rice-cooker while it cooks. Unless it’s smoking. Then unplug it immediately.

*alternatives. -You could add some ham or bacon to this recipe to make it even tastier. Or you could just serve it with some ham hocks in collard greens. Tomato paste or just tomato sauce itself would be an adequate substitute for peeled and seeded tomato .

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