Mexican Rice and Refried Beans Plate

Serves 4

Ingredients

• 1 1/2 cups long-grain white rice
• 3 tbsp vegetable oil
• 2 cloves garlic
• 1/2 medium white onion
• 1 medium tomato
• 3 cups chicken-style vegetable broth
• 1 tsp salt
• 2 (15-oz) cans canned pinto beans
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tbsp lime juice
• 1 cup shredded Monterey Jack or cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. 1Rinse rice in a fine-mesh strainer under cold water until water runs clear, about 1 minute. Drain well.
2. 2Finely chop onion and garlic. Dice tomato, keeping juices.
3. 3Heat oil in a medium saucepan over medium heat. Add rice and cook, stirring often, until lightly golden, 4–5 minutes.
4. 4Add half the chopped onion and all the garlic; cook 1 minute until fragrant.
5. 5Stir in diced tomato and its juices; cook 2 minutes until tomato softens.
6. 6Pour in broth and salt. Bring to a boil, reduce to low, cover, and simmer 18–20 minutes until rice is tender and liquid absorbed. Fluff with fork and keep warm.
7. 7While rice cooks, heat remaining oil in a skillet over medium heat. Add remaining onion and cook 2 minutes.
8. 8Add drained pinto beans (reserve liquid), cumin, chili powder, and salt. Mash beans with a potato masher until mostly smooth but still chunky.
9. 9Stir in reserved bean liquid and lime juice. Simmer 5–7 minutes, stirring often, until thickened and creamy. Taste and adjust salt.
10. 10To serve, divide rice and refried beans among 4 plates. Top beans generously with shredded cheese so it melts slightly. Sprinkle everything with chopped cilantro.
11. 11Optional quick garnish: serve with warm corn tortillas or a simple side salad if desired.