Rice and Beans with Quick Pickled Jalapeños

1. Prepare the Quick-Pickled Jalapeños

In a small bowl, combine the sliced jalapeño with the juice of half a lime, a teaspoon of salt, and a pinch of sugar or a drizzle of honey. Let this sit and pickle while you cook the rice and beans. This can be done up to five days in advance and stored in the refrigerator.

2. Sauté the Vegetables

Heat the olive oil in a Dutch oven over medium-high heat. Add the diced jalapeño, chopped red onion, and cilantro stems, seasoning with a pinch of salt and a good grind of black pepper. Sauté for about 3 to 4 minutes until the vegetables are tender.

3. Add Spices

Stir in the garlic, tomato paste, chili powder, cumin, and oregano, cooking for another 1 to 2 minutes until everything is fragrant and blended together beautifully.

4. Cook the Rice and Beans

Add the vegetable stock, black beans, and rice to the pot, along with a teaspoon of salt. Stir everything to combine, then bring to a simmer. Cover the pot with a tight-fitting lid and let it cook undisturbed for 16 to 18 minutes. The rice is ready when it’s tender.

5. Let the Dish Steam

Once the rice is cooked, turn off the heat and let it steam for about 5 minutes. Place a kitchen towel under the lid to absorb excess steam.

6. Fluff and Serve

Fluff the rice and beans with a fork, mixing in the cilantro leaves and the pickled jalapeños. Serve the dish with a squeeze of lime and a dash of hot sauce if you like a bit more heat.