I usually eschew canned beans because they are more costly than buying beans bulk or in packages to be cooked from scratch. However, it never hurts to have a few cans in the pantry for those emergency meals that can crop up during a busy week. If you have presoaked, cooked, and frozen your beans you may use those instead of canned.

Ingredients

3 Tablespoons Olive Oil
3 Tablespoons Butter

Bay Leaf 2 whole leaves
1.5 Teaspoons Pepper, red or cayenne
2 Tablespoons Ancho Chili powder,
1.5 Tablespoons ground cumin

1 Teaspoon Kosher salt
16 oz jarred or fresh salsa
1 Can rinsed Black Beans
1 Can drained pinto beans
2.5 cups White Rice
5 Cups chicken stock or tap water

Directions

In a large high-side skillet or kettle heat oil and butter over medium-low heat until melted.

Add bay leaf, crushed red pepper, Ancho Chili powder (or whatever kind you have) and cumin to the oil and butter, stir and turn heat to low. Allow spices to infuse the oil for 3-4 minutes stirring occasionally.

Return oil to medium heat and add the rice and salt, stir to coat and then toast lightly — takes about 4 minutes stirring occasionally so it doesn’t burn.

Raise temperature to medium high heat and add the jar of salsa and the water/stock stir well and bring to a boil. Once boiling, turn heat to simmer, cover rice and cook 10 minutes – stirring once 1/2 way through. After 10 minutes add the drained beans, return cover and allow rice to finish cooking – 10 -15 minutes, stirring occasionally until nearly all the water has been absorbed and the rice is tender. Remove from heat and let stand 10 minutes with the lid on.

Serve with pita bread, corn chips, taco shells, whole-grain tortillas…etc and your favorite toppings. We like light sour cream, cheddar cheese, olives and extra tomatoes!
Makes roughly 14, ½ cup servings

Breakdown

Calories             140.2

Total Fat              4.7g

Cholesterol       3.3mg

Sodium          512.7mg

Carbs                 20.8g

Fiber                   3.8g

Protein                4.5g