1/2 cup (100 g) parboiled long-grain rice1 can (19 oz. / 540 mL) black beans, rinsed and drained1 can (14 oz. In a large ovenproof skillet over medium-high heat, soften onion and garlic in the oil. Add rice, beans, tomatoes, broth, jalapeno and spices. Cover and cook over medium-low heat for 15 minutes, stirring occasionally, or until rice is cooked and all liquid has been absorbed.

Source: thestar March 30, 2018 19:52 UTC