Kate's Black Beans and Rice

Submitted by Kate Oldham, Port Jervis, NY

Flying Olive's First Place  Contest Winner: Side Dish


3 cups chicken broth

1 cup water

2 cups Jasmine Rice

3 Tbsp Flying Olive's Hojiblanca Extra Virgin Olive Oil (or any mild Flying Olive Single Varietal Olive Oil such as Cornicobra, Peranzana, Leccino, or Arbosana), divided

½ tsp kosher salt

1 15 ½ oz can black beans drained and rinsed

1 ½ Tbsp chili powder

1 tsp cumin

¼ tsp black pepper

½ tsp onion powder

½ tsp garlic powder

½ tsp oregano

½ tsp dried cilantro

½ tsp cocoa powder


Place broth, water, rice, 2 Tbsp Flying Olive's Extra Virgin Olive Oil, and salt in a medium pot and bring to a boil.  As soon as the broth comes to a boil, stir, cover, and turn to low heat for 15-20 minutes.

When rice is done, mix in black beans, 1 Tbsp of Flying Olive's Hojiblanca Extra Virgin Olive Oil, chili powder, cumin, onion powder, garlic powder, oregano, cilantro, cocoa powder, and black pepper.

Mix well and season with more salt and chili powder to taste.

Presentation Tips:

Serve hot with tacos, grilled chicken, or steak.