Rice and Beans
Rice and beans is a simple, layered side dish that combines jasmine rice with black beans and cumin, cooked together for convenience. It doubles as an entrée when topped with salsa, cheese, and tortilla chips.
Rice and beans is a simple, layered side dish that combines jasmine rice with black beans and cumin, cooked together for convenience. It doubles as an entrée when topped with salsa, cheese, and tortilla chips.
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Place 1 cup jasmine rice and ½ tsp salt in the Suvie rice pot (black handles). Evenly arrange 1 can drained and rinsed black beans on top of the rice and sprinkle with 1 tsp ground cumin. Input settings and cook now.
After cooking, stir black beans and rice together and season to taste with salt and pepper. Serve with salsa, chips, or other sides if desired.
Store leftovers in an airtight container for up to 4 days. Reheat in a microwave with a splash of water or on the stovetop over low heat.
Suvie starch cooker
Yes. Drain and rinse canned black beans before layering them on the rice to remove excess sodium and starch.
Jasmine rice is recommended for its aromatic flavor and fluffy texture, though long-grain white rice is also suitable.
This recipe is designed for the Suvie starch cooker, which layers and cooks rice and beans together. A standard rice cooker may require adjusted liquid ratios.
Top with salsa, shredded cheese, and tortilla chips as suggested, or serve alongside grilled protein like chicken or fish.
Yes. Measure and rinse the rice and beans separately in advance, then layer and cook when ready to eat.
