Arroz Blanco con Habichuelas

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

White rice

1 cup, rinsed

Water

2 cups

Salt

1 teaspoon

Canned red kidney beans

1 (15 oz) can, drained and rinsed

Cilantro

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 5 minutes.
3. Stir in the rinsed white rice, ensuring that the grains are well coated with the oil.
4. Pour in the water and add salt. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for 20 minutes, or until the rice is fully cooked and the water is absorbed.
6. While the rice is cooking, heat the drained red kidney beans in a separate pot over medium heat until warmed through.
7. Once the rice is cooked, fluff it gently with a fork. Add the warmed beans and stir carefully to combine.
8. Sprinkle the chopped cilantro over the rice and beans just before serving for a fresh touch.
9. Serve hot, pairing it as a main course or as a delightful side dish alongside grilled meats or fried plantains.