Ingredients
Scale
- 2 cups long-grain white rice (Jasmine or Basmati work best)
- 1 can (15 oz) black beans or kidney beans, rinsed and drained
- 2.5 cups vegetable broth (or chicken broth for non-vegans)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon olive oil or butter
- Fresh cilantro and lime wedges for garnish
Instructions
- Place the white rice in a fine-mesh strainer and rinse it under cold water until the water runs clear. This step is crucial because it removes excess surface starch, ensuring your rice stays fluffy rather than gummy. Drain the canned beans thoroughly in the same strainer to remove the metallic-tasting liquid from the can.
- Add the rinsed rice and drained beans into the rice cooker pot. Pour in the vegetable broth and add the olive oil, garlic powder, onion powder, cumin, and salt. Stir everything gently with a plastic or wooden spoon to ensure the spices are evenly distributed throughout the liquid.
- Close the lid of the rice cooker and select the “White Rice” setting or simply press the “Cook” switch. Do not open the lid during the cooking process, as this releases the steam necessary to cook the grains evenly. The machine will automatically switch to the “Warm” setting once the liquid is fully absorbed.
- Once the cycle finishes, let the rice sit undisturbed in the closed cooker for about 5 minutes. This allows the moisture to redistribute. Open the lid and use a rice paddle or fork to gently fluff the mixture. Toss in fresh cilantro if desired and serve hot with a squeeze of fresh lime juice.
- Cook Time: 30 minutes