Black Beans, Pintos, Garbanzos and Rice
1 1/2 teaspoons unsalted butter
1 1/2 tablespoons chopped onion
1 garlic clove, minced
2 cups cooked white rice (see note)
2 cups cooked brown rice (see note)
1/2 cup cooked or canned pinto beans, drained
1/2 cup cooked or canned black beans, drained
1/2 cup cooked or canned garbanzo beans, drained
1/4 teaspoon cumin
Melt butter in a large saucepan. Add onion and garlic and cook until softened. Add the white and brown rice, beans, and cumin; cook, stirring occasionally, until hot. If mixture is too dry, add a little water or chicken stock.
Makes 4 servings.
Note: To cook white rice, add 1 cup rice to 2 cups boiling chicken broth. Stir and cover. Simmer over low heat 15 minutes. For brown rice, use 1 cup rice and 2 1/2 cups chicken broth. Simmer 45 minutes.