Salsa Rice with Black Beans
Long-grain white rice simmered with chunky salsa, broth, black beans, garlic powder, and cumin, then rested before fluffing.
Ingredients
Rice
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- ¾ cup prepared chunky salsa
- 1 15-ounce can black beans rinsed and drained
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- to taste salt and black pepper
- 0–½ cup hot water only if the pot dries before rice is tender; add 2 tablespoons at a time
Instructions
- Combine uncooked long-grain white rice, broth, chunky salsa, rinsed drained black beans, garlic powder, cumin, and a modest amount of salt and pepper in a saucepan with a tight lid.
- Bring to a boil, stir once, reduce to a gentle simmer, and cover. Cook for about 18–25 minutes, checking near 18 minutes, until rice is tender and most liquid is absorbed.
- If the grains are still firm and the pot is dry, add hot water 2 tablespoons at a time, up to ½ cup only as needed, and continue covered in short intervals.
- Remove from heat and rest covered for 5 minutes. Fluff gently with a fork, taste, and serve as approximately 6 sides. Refrigerate leftovers promptly.
Notes
The recipe uses standard white long-grain rice and already cooked canned beans. Different rice types need a different liquid and timing plan.