Cheese Enchiladas, Spanish Rice and Savory Black Beans

Ingredients

• 1.5 cup long-grain white rice (rinsed and drained well)
• 2 tbsp vegetable oil
• 1 pcs yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 1 cup tomato sauce
• 2 cup vegetable broth (low sodium preferred)
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 1 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp fresh cilantro (chopped, for garnish)
• 1 pcs lime (cut into wedges for serving)

Instructions

1. 1

   Toast the Rice

   • Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
   • Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2. 2

   Sauté the Aromatics

   • Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3

   Combine Liquids and Spices

   • Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
   • Stir everything together to combine and bring the mixture to a rolling boil.
4. 4

   Simmer the Rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.

Ingredients

• 2 tbsp Olive Oil
• 1 medium Yellow Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1.5 tsp Ground Cumin
• 1 tsp Chili Powder (mild or medium)
• 0.5 tsp Smoked Paprika
• 0.5 tsp Dried Oregano (preferably Mexican oregano)
• 2 cans Black Beans (15-ounce cans, rinsed and drained)
• 1 cup Vegetable Broth (or water)
• 1 leaf Bay Leaf (optional, for deeper flavor)
• 0.75 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Lime Juice (freshly squeezed)
• 0.25 cup Cilantro (freshly chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a medium saucepan or Dutch oven over medium heat.
   • Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Bloom Spices

   • Add the ground cumin, chili powder, smoked paprika, and dried oregano to the pot.
   • Stir constantly for about 60 seconds until the spices are fragrant. This step, known as 'blooming', enhances their flavor.
3. 3

   Simmer the Beans

   • Pour in the rinsed and drained black beans, vegetable broth, salt, pepper, and the optional bay leaf.
   • Stir well to combine and bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the pot, and let it cook for 20 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld.
4. 4