1 generous glug olive oil
2 cloves garlic, pressed
1 small yellow onion, diced
1 cup Arborio rice
2 teaspoons chili powder
1 teaspoon cumin
Salt and pepper, to taste
½ cup canned black beans, drained
3-4 cups vegetable stock (room-temperature)
½ cup cherry tomatoes
¼ cup feta cheese (or vegan alternative), crumbled
Add the glug of olive oil to a medium saucepan and place over a medium heat.
Add the garlic, onion, and a pinch of salt and sweat until the onion is translucent.
Add the rice, chili powder, and cumin and stir to coat every grain of rice in the seasonings and oil.
Add the beans and stir.
Add enough stock to cover the mixture, and reduce the heat to medium-low. Bring to a simmer.
Stir until the liquid is fully absorbed into the rice, then add more, repeating with remaining stock until the mixture is thick and the rice is chewy but not crunchy (about 18-20 minutes).
Remove the pot from the heat and stir in the feta and cherry tomatoes, reserving a bit to garnish if you're feeling fancy.