Spanish Rice and Spiced Black Beans

Spanish Rice

• 2 tablespoons olive oil
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1 tablespoon adobo sauce
• 1 1/2 cups jasmine rice
• 2 cups vegetable stock
• 1 cup whole peeled tomatoes, crushed

Spiced Black Beans

• 28 oz. black beans, drained and rinsed
• 1/2 cup orange juice
• 1 tablespoon adobo sauce
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 1 tablespoon fresh lime juice
• Cilantro sprigs, for garnish
• Kosher salt and freshly cracked black pepper, to taste

Preparation

1. In a large pot over medium-high heat, add olive oil. Sauté onion, and garlic cloves in the pan for 2 - 3 minutes or until onions are translucent.
2. Add in the adobo sauce, jasmine rice, and toast for 1 minute using a wooden spoon. Season with salt and pepper.
3. Pour in the stock and crushed tomato to the rice and bring mixture up to a simmer, cover and let cook for 25 - 30 minutes.
4. In another pot over medium-low heat, add black beans, juice, oregano, and cumin to the pan. Let the beans come up to a simmer and let cook for 15 - 20 minutes. Lightly smash black beans in the pot with a wooden spoon & season with salt and pepper.
5. Remove from both pots from heat and let the rice rest, covered for 10 minutes and finish the beans with lime juice and cilantro.
6. Garnish rice with fresh salsa roja and cilantro sprigs.