Black Beans and Rice

This recipe is a given as a side dish or a main. Using can beans and a tasty blend like Creole Cowboy gives this dish an extra special kick.

Ingredients:

2 Tbl Roasted Chile Avocado Oil

1 onion, finely chopped

3 cloves garlic, minced

1 1/2 tsp Creole Cowboy Blend

2 cup uncooked long grain white rice

3 1/2 cups chicken broth

2 x 14 oz cans black beans, drained and rinsed

3 Tbl lime juice

4 Tbl finely chopped cilantro

Salt to taste

Directions:

Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the blend and rice, mix the flavors through and sauté for a minute.

Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).

Remove from heat lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.