Ingredients
Coarse salt
1/2 teaspoon ground cumin
1 cup long-grain white rice
1 can (19 ounces) kidney beans, rinsed and drained
Preparation
In a medium saucepan with a tight-fitting lid, bring 1 1/2 cups salted water and cumin to a boil. Add rice; cover, and reduce to a simmer. Cook 15 minutes; remove pan from heat, and add beans. Cover, and let stand 1 minute. Fluff rice with a fork.
