{"id":14669,"date":"2017-03-13T06:00:20","date_gmt":"2017-03-13T13:00:20","guid":{"rendered":"http:\/\/highdesertmg.wpengine.com\/our-holly-days\/2017\/03\/13\/black-beans-rice\/"},"modified":"2017-03-13T06:00:20","modified_gmt":"2017-03-13T13:00:20","slug":"black-beans-rice","status":"publish","type":"post","link":"http:\/\/blogs.highdesert.com\/our-holly-days\/2017\/03\/13\/black-beans-rice\/","title":{"rendered":"Black Beans & Rice"},"content":{"rendered":"

By Holly Sosa<\/a><\/span> <\/p>\n

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This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.<\/span><\/em><\/p>\n

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As the mother of a Latino family, there’s nothing I can whip up faster than Black Beans & Rice when I need a side dish that I know everyone will eat and that I don’t mind them eating since it’s a healthier option. My recipe is simple, but full of flavor thanks to the use of S&W Beans<\/a>, a few secret ingredients (that will no longer be secret after this, ha!) passed down to me from Jacob’s Abuelita.<\/p>\n

I start with a bit of olive oil in my cast iron.<\/p>\n

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Once my pan is warm, I add about half of a finely diced onion and simmer the onion until it stars to brown.<\/p>\n

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Then I add in some finely diced garlic and simmer for about a minute before adding in my rice and allowing it to simmer for another couple of minutes.<\/p>\n

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Next I added in chicken broth. Yes, chicken broth instead of water. Oh, the flavor! You’ll never go back to cooking rice in water again!<\/p>\n

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I add in some salt, pepper, and some cumin (this is a Latino dish, of course!) before stirring everything together and letting it all come to a biol.<\/p>\n

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Once it’s boiling, I turn down the heat to low and cover the pot, allowing the steam to do it’s work on the rice. This takes roughly twenty minutes or so.<\/p>\n

Lastly, I add in a can of S&W Black Chili Beans. It has just enough extra flavor without overpowering the rice. I don’t even drain them because I love to keep all that flavorful juice in the rice. Besides, if it gets too soupy, putting the lid back on to let the pot simmer just a while longer will thicken it right up. My husband gives me a hard time about not making my beans from scratch (it’s the Puerto Rican in him), but as a busy mom, I’m perfectly fine with taking a shortcut by using these delicious canned beans; especially since S&W saves me time without sacrificing taste.<\/p>\n

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Now through April, S&W Beans is offering $1 off 2 cans of S&W Beans. Get (and print) your coupon from the S&W Beans website.<\/a><\/p>\n<\/blockquote>\n

S&W Beans has the highest standards in the industry, delivering premium quality for over 120 years, so I can rest easy even though I didn’t make them from scratch (I bet my husband wouldn’t even be able to tell, ha!) . They look great and taste great, plus they offer 50% less sodium and they have organic options.<\/p>\n

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After adding the beans, I give everything a good stir before serving it up. As a sucker for garnish, I always top this tasty dish with a bit if fresh parsley before setting it down at the table for servings.<\/p>\n

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You know those dishes that make even better leftovers? That’s this Black Beans & Rice recipe. I look forward to the leftovers almost more than right out of the pot. Those flavors all marry together into a perfect party that my tastebuds enjoy every single time.<\/p>\n

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For more information on S&W Beans, including all the varieties they carry, be sure to visit the S&W Beans website<\/a> or visit them on Facebook<\/a>.<\/h3>\n

The post Black Beans & Rice<\/a> appeared first on Our Holly Days<\/a>.<\/p>\n

Source:: <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Holly Sosa This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. As the mother of a Latino family, there’s nothing I can whip up faster than Black Beans & Rice when I need a side dish that […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-14669","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/posts\/14669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/comments?post=14669"}],"version-history":[{"count":0,"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/posts\/14669\/revisions"}],"wp:attachment":[{"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/media?parent=14669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/categories?post=14669"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/tags?post=14669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}