Rice & Black Beans
A most perfection union | 2 Servings
Rice and beans is a classic, comforting combination eaten all around the world. It makes for a hearty breakfast, a complementary side, or even a quick dinner in a pinch. Here you’ll add a delicious, savory depth of flavor to jasmine rice with veggie stock concentrate, then stir in black beans. It’ll make you ask, “Where have you bean all my life?”
Nutrition values are representative of a 1/2 bundle serving.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Heat a large drizzle of oil in a small pot over medium heat. Add rice and cook, stirring occasionally, until rice is golden brown and fragrant, 3-4 minutes. Increase heat to high and add 1¼ cup water, half the stock concentrates, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Drain and rinse beans.
When rice is done, in a medium microwave-safe bowl, combine beans and remaining stock concentrates. Cover with plastic wrap and microwave until beans are warmed through, 1-2 minutes.
Fluff rice with a fork and stir in beans. Taste and season with salt if needed. Divide rice and beans between bowls and serve.