2cups (370 g) long grain white rice , rinsed and drained
2 14-ounce cans black beans, rinsed and drained
4 cups (1 L) chicken broth or water
salt and pepper to taste
freshly chopped cilantro and lime wedges to serve
In a large Dutch oven pan, heat olive oil over medium high heat. Add onions, garlic, thyme and bay leaf. Sauté until fragrant and onions is translucent, about 2-3 minutes.
Add spices: Creole or Taco seasoning, cumin, paprika, bouillon and cayenne pepper. Continue stirring for about a minute. Then add in the rinsed rice and toast until lightly brown, about 2 minutes. Next add in the beans and stir for about a minute.
Pour in chicken broth or water and season with salt and pepper to taste. Bring to a boil stirring once or twice, reduce heat to low and place tightly fitting lid on the pot. Cook for about 15 to 20 minutes or until rice is tender and liquid has been completely absorbed.
Use a fork or serving spoon to fluff the rice and bean mixture. Garnish with
fresh cilantro and lime wedges and serve.