This Spanish cauliflower rice side dish becomes a complete meal with the addition of a protein–think chicken breast, black beans, or whatever you like best. If you like your “rice” a little ...

Known as Phaseolus vulgaris in scientific circles, they’re also called “turtle beans” in English and frijoles negros in Spanish ... When people eat black beans with rice, their blood ...

Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions and a hit of cumin. Arguably San Juan's most accomplished and celebrated chef ...

In Costa Rica, black beans are the basis for gallo pinto ... Depending on whom you ask, rice arrived with the Spanish and Portuguese, either from Asia, via the Spanish-controlled Philippines ...

These Cuban black beans (frijoles negros in Spanish) are deeply flavorful and simple to make—but take time to simmer. One commenter notes: “I got the whole apartment clean by the time the ...

Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside. Place a little olive oil in a small pan, add the black beans and warm through ...

This recipe from Jon Hinojosa features a traditional mole sauce from Oaxaca that dates back to ancient times. Fry the chiles, onion, and garlic. Measure about 3 tablespoons of the oil or lard into ...