RICE AND BEANS

© by Mike McColl, with styling by Mia Bachmaier

SERVES 4

Variations of this side dish are common throughout Latin America and the Caribbean, served any time of day, including breakfast.

1 CUP RICE (TRY BROWN BASMATI RICE OR SHORT- OR LONG-GRAIN BROWN RICE)

1 TABLESPOON UNSALTED BUTTER, PLUS EXTRA FOR SERVING

1 MEDIUM ONION, CHOPPED

SALT

1/2 CAN (7 TO 8 FL. OZ.) BLACK BEANS, PINTO BEANS, RED BEANS, OR RED KIDNEY BEANS, RINSED AND DRAINED

EXTRA-VIRGIN OLIVE OIL, TO TASTE

1 SCALLION, FINELY CHOPPED

IN A LARGE SAUCEPAN, cook rice (see instructions).

MEANWHILE, in a frying pan, melt butter. Add chopped onion and a pinch of salt, and sauté until onion is golden brown. Remove pan from heat and reserve.

FIVE MINUTES before your rice is done, gently fold beans into rice. Cover and continue cooking until rice is tender and liquid is absorbed.

TRANSFER cooked rice and beans to the pan of cooked onions, add a little more butter and a drizzle of olive oil, and gently stir to combine. Garnish with chopped scallion. Serve right from the pan or transfer to a platter.