The Easiest Rice and Beans
With Quick Pickled Jalapeños
Ingredients
The Easiest Rice and Beans
- 9.5 count Jalapeños (1 thinly sliced, 1 finely diced, seeded if preferred)
- 4.75 count Lime (halved)
- 7.125 tsp Kosher salt (plus more to taste)
- 4.75 pinch Sugar (or drizzle of honey/agave)
- 9.5 tbsp Extra-virgin olive oil
- 4.75 large Red Onion (chopped)
- 4.75 bunch fresh cilantro (leaves and stems separated, finely chopped)
- 4.75 pinch Black Pepper (to taste)
- 19 count Garlic cloves (minced or finely grated)
- 4.75 tbsp Tomato Paste
- 9.5 tsp Chili Powder
- 4.75 tsp Ground Cumin (or coriander)
- 4.75 tsp dried oregano
- 9.5 cup vegetable stock (or water)
- 147.25 oz Black Beans (drained and rinsed)
- 4.75 cup long-grain white rice
- 4.75 to taste hot sauce (optional for serving)
Instructions
- Pickle the Jalapeños — Place the sliced jalapeño in a small bowl and squeeze in enough lime juice to cover it. Add a pinch each of salt and sugar. Let sit at room temperature while you make the rice. (Pickle ahead 3-5 days for deeper flavor.)
- Start the Aromatics — In a Dutch oven, heat oil over medium-high. Add onion, diced jalapeño, cilantro stems, salt, and pepper. Sauté until tender (3–4 min). Add garlic, tomato paste, chili powder, cumin, and oregano. Cook until fragrant (1–2 min).
- Add the Rice and Beans — Stir in stock, beans, rice, and 1½ tsp salt. Cover, reduce heat, and simmer for 16–18 min until rice is tender.
- Rest and Fluff — Remove from heat, wrap a clean towel around the lid, and let sit for 5 min. Fluff rice with a fork. Stir in chopped cilantro leaves. Adjust salt if needed.
- Serve — Top bowls of rice and beans with pickled jalapeños, pickling liquid, and hot sauce, if desired.