- Rice (1 cup) (long grain white / Jasmine rice is ideal for this, as it is delivered clean with no noticeable husks or rocks you will have to deal with)
- Prepared black beans (1 can)
This is one of the simplest recipes to make, and takes virtually no effort.
Add the black beans directly from the can to a small pot, and bring it to a boil. After the beans have been boiling for 5 minutes, remove them from the heat. This softens the beans, which both makes them taste better and makes them easier to eat.
Add the rice to a medium pot and cover with a volume of water slightly more than enough to cover the rice. Bring the rice and water mixture to a boil on high heat. Once it reaches a boil, move it to the back burner, cover it, and let it simmer on the lowest possible flame for 20 minutes. If when you taste the rice, it feels as if it is not fully cooked or it still has some crunch to it, add 1/4 cup more water and let it simmer covered for 15 more minutes. Once the rice is done, fluff it in the pot with a fork to prevent it from solidifying into a brick when it cools.
After this, simply combine the rice and black beans in a bowl and eat.
Add 1/4 to 1/2 tsp of powdered cumin and 2-3 slices of pickled jalapeno to the pot before adding the beans. (You do not need to stir them in; the mechanical action of the boiling will mix it for you.)
Cut the stems off of about 10g of cilantro and sprinkle the leaves into the rice while you are fluffing it. Then add lime juice to taste, to produce the classic "cilantro-lime rice" you might see in restaurants.
Make rice and beans as desired. Before serving, make two eggs to your liking in a pan (I personally like over easy eggs with rice and beans) and serve the eggs overtop the rice and beans on a plate or in a bowl.
Notes on cooking:
The beans can also be cooked in the microwave, if this is more convenient for you. Simply add the beans from the can to a bowl and microwave for about 5 minutes. This produces effectively the same result.
You can cook the rice in a dedicated rice cooker, a steamer, or even in the microwave if you know how to use them and this method is more convenient for you. If you are cooking the rice on the stovetop, then I have found that the best pot to use for the rice is a dutch oven as its thick
steel walls heavily insulate the rice and water while it is inside the pot and serve to steam it more effectively.