Side Dish: United States – Sour-Orange Scented Black Beans and Rice Skillet

Serving Size: 4

Approximate Time

Prep 10 min

Cook 24 min

Additional 5 min

Total 39 min

Ingredients

1 cup (200 g) long-grain white rice, rinsed and drained
1 tbsp (15 ml) olive oil
1 small onion, finely chopped
1 / 2 green bell pepper, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 / 2 tsp dried oregano
1 bay leaf
1 1 / 2 cups (360 ml) low-sodium chicken broth or water
1 / 4 cup (60 ml) sour orange juice or 2 tbsp (30 ml) orange juice + 2 tbsp (30 ml) lime juice
1 (15 oz / 425 g) can black beans, rinsed and drained
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp black pepper
2 tbsp chopped fresh cilantro
1 scallion, thinly sliced (optional)

Instructions

Rinse the rice under cold water until it runs mostly clear; drain well.
Heat the olive oil in a medium saucepan (with a tight-fitting lid) over medium heat. Sauté the onion and bell pepper until softened, 3–4 minutes.
Stir in the garlic, cumin, and oregano; cook until fragrant, about 30 seconds.
Add the rice and stir to coat, toasting lightly for 1 minute.
Pour in the broth and sour orange juice; add the bay leaf, salt, and pepper. Bring to a boil.
Stir once, reduce heat to low, cover, and cook for 12 minutes.
Scatter the black beans evenly over the surface (do not stir). Cover and cook 5–7 minutes more, until the liquid is absorbed and the rice is tender.
Remove from heat and let rest, covered, for 5 minutes. Discard the bay leaf, then fluff the rice and beans with a fork.
Fold in the cilantro. Taste and adjust salt; garnish with scallion if using. Serve alongside the mojo pork chops.