Arroz Blanco Con Habichuelas

Ingredients

• Cilantro (2 tablespoons, chopped)
• Salt (1 teaspoon)
• Olive oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Canned red kidney beans (1 can, drained and rinsed)
• Water (4 cups)
• White rice (2 cups)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
3. Add the white rice to the pot and stir to coat the rice with the oil.
4. Pour in the water and add the salt. Bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is cooked and the water is absorbed.
6. While the rice is cooking, heat the canned red kidney beans in a separate pot over medium heat.
7. Once the rice is cooked, fluff it with a fork and add the cooked beans. Stir gently to combine.
8. Sprinkle the chopped cilantro over the rice and beans before serving.
9. Serve hot as a main course or as a side dish.