Easy Spicy Beans & Rice

Beans and rice has fed entire nations on a budget, and this hot-sauced version proves why. Canned black beans and brown rice get a lift from a quick sauce of salsa, cumin, fresh garlic, and red onion, with a generous splash of hot pepper sauce stirring the pot. It’s the kind of dinner that bridges the gap between Latin and Tex-Mex without committing to either.

The technique matters more than you’d think. Rinse the canned beans hard in a colander, that briny canning liquid will throw off the seasoning if you skip this step. Sauté the onion and garlic in the salsa itself, no oil needed, until the onions soften and the salsa reduces into a thicker base. The beans go in last and only briefly, just long enough to heat through. Stir gently or you’ll end up with mashed beans instead of whole ones.

Serve heaped over brown rice with toppings to taste. Avocado, lime, sour cream, shredded cheese, fresh cilantro, the works.

Pro Tips

• Use chunky salsa rather than a smooth jarred sauce, the texture builds the body of the dish.
• Toast the cumin in the dry pan for 30 seconds before adding salsa to bloom the spice.
• Adjust the hot sauce to taste, ten dashes is a starting point not a commandment.
• Cook the brown rice in vegetable broth instead of water for deeper flavor under the beans.

Variations

• Swap black beans for pinto beans or kidney beans for a different texture and flavor.
• Add a chopped bell pepper and a cup of frozen corn with the onions for more heft.
• Stir in a tablespoon of chipotle in adobo for smoky depth.