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Cooking 101
We’re always looking for ways to jazz up our rice & bean game, and our Herby Chimi does the trick!
Chef Tip: No tips here-if you can cook a pot of rice, you can make this!
1 1/2 cup short grain rice
1 can black beans, drained
1/4 cup fresh cilantro, roughly chopped
In a medium sauce pan add rice, and 2 cups of water. Bring to a boil, then reduce to a simmer, cover and cook on low for 22 minutes. Remove from heat and add can of black beans to rice, cover with lid and let sit for 5 minutes (residual heat from rice will warm the beans through).
Drizzle with half a pouch of Haven's Kitchen Herby Chimichurri and gently fluff with a fork to mix everything together. Drizzle with half a pouch of Haven's Kitchen Herby Chimichurri and gently fluff with a fork to mix everything together.
Pour rice and beans into serving bowl, drizzle with more Haven's Kitchen Herby Chimichurri and top with fresh cilantro.
Pour rice and beans into serving bowl, drizzle with more Haven's Kitchen Herby Chimichurri and top with fresh cilantro.
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
This recipe is also great with our Red Pepper Romesco sauce.
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