The party was Mexican themed, and we were all asked to bring a Mexican side dish. At first my mind went to the typical Mexican side dishes, Seven Layer Dip, Guacamole, Bean Dip, etc. But I wanted to bring something that was a little bit different than the usual suspects. I found a recipe for Saffron Rice and Black Beans that didn't call for too many ingredients, and went together pretty quickly. T and I were painting ALL DAY Saturday, so I had very little time to prepare something.
Saffron Rice and Black Beans
(serves 4- I doubled the recipe for the party)
1 (5 oz) package saffron rice mix
1 (15 oz) can black beans
1 lime, juiced
1 tsp chili powder
1/2 tsp ground cumin
2 Tbsp chopped fresh cilantro, divided
1 Tbsp chopped green onions (optional)
Cook rice according to package directions. Once cooked, reduce heat to medium.
While the rice is cooking, drain beans, reserving 2 Tbsp of the liquid.
Combine beans, reserved liquid, lime juice, chili powder, and cumin in the sauce pan with the cooked rice.
Stir until combined and thoroughly heated. Add 1 tbsp cilantro.
Garnish with remaining cilantro and green onions.